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For this month’s Dibbe Duo culinary adventures with Urlaub Saarland<\/a>, I\u2019m headed to the beautiful Bliesgau region in Saarland. I am starting with a guided tour of the Baroque town of Blieskastel – really worth a visit! Next I’m headed to Gefl\u00fcgelhof Vogelgesang where I’m picking up lots of vegetables for our autumnal Dibbe Duo dish.<\/p>\n This time I’m cooking with chef J\u00f6rg Bieg at Restaurant Bellevue<\/a> in Biesingen, a family-run restaurant with excellent traditional German food. The menu changes according to the seasons, and chef J\u00f6rg prides himself in working with local producers to source his produce. For our autumnal dish, chef J\u00f6rg has decided to make a venison Schnitzel, with a hazelnut and walnut crust (picked from his garden). He serves the Schnitzel on creamed cabbage and adds an incredible red cabbage Strudel and crispy fried potato cakes as sides. I cannot tell you how delicious this meal was! Definitely one to recreate at home (or go eat at Restaurant Bellevue – it’s currently on the menu!).<\/p>\n The post Autumnal \u201cSchnitzel Teller\u201d<\/a> appeared first on Anne's Kitchen<\/a>.<\/p>\n [ad_2] [ad_1] For this month’s Dibbe Duo culinary adventures with Urlaub Saarland, I\u2019m headed to the beautiful Bliesgau region in Saarland. … Plus Autumnal \u201cSchnitzel Teller\u201d<\/span>
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