From his involvement with Ready Set Go, the fastest cooking show in the world, Chef Markus Oppermann knows how to get food on the table pronto. And, from what I tasted today, he also knows how to make it memorably delicious as well.
This lively, down-to-earth chef, with a fringe of hair over his forehead, and a broad smile, was sitting at the computer typing up his menu. And, before we knew it, he presented us with the first course in our spectacular luncheon at his inn/restaurant, Zum Kronprinzen just above Oberwesel, Germany.
"Saukraut Crème Soup?" I was somewhat skeptical, but didn’t say anything. Perhaps the "fines herbes" would make it palatable, I thought. But, despite my preconceived notions, it was surprisingly subtle, and quite tasty. He tries to use local ingredients in different ways.
"Everyone knows sauerkraut, but as a soup, it’s not typical," Chef Markus told me.
This 31 year-old chef, we learn in between courses, has been the owner of this family business for six years now and appears to be enjoying every minute of it. We’re especially excited to be here now because in just 10 days from now, he and his wife are expecting a baby, to be named Maxamillian Nikolaus after his great grand father.
Chef Markus follows his appetizer with a "Risotto" with Mushrooms, made not with Arborio rice, but with orzo (a pasta that looks like rice) and filet of sole. Then he spoils us with spargle (the springtime asparagus delicacy) on roasted pork filet covered in bacon, served with sauce hollandaise and potatoes. We’ve overwhelmed to have all of this at lunch.
But, even with all of this, how could we pass by dessert, a Parfait of Noisettes (hazelnuts) with Cappuccino Sauce. As we were enjoying our entrée, we saw the Chef picking wildflowers to garnish our dessert. In addition, he served it on an oversized glass plate decorated with the silhouette of a fork and spoon made by laying them down on the plate and dusting with confectioners’ sugar and then removing the utensils. Clever. With fresh strawberries, mint and a chocolate drizzle, it’s a perfect finish.
We ask him if he will pose for a picture in the garden and then he takes one of our group. Loyal to the region’s main crop, he says "Don’t say cheese, say Riesling."
We know that with such enthusiasm and talent, this young chef will go far. And, the next day, we learned that Maxamillian didn’t wait for the other 9 days. Must have smelled his father’s cooking.