For this month’s Dibbe Duo culinary adventures with Urlaub Saarland, I’m 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 Geflügelhof Vogelgesang where I’m picking up lots of vegetables for our autumnal Dibbe Duo dish.
This time I’m cooking with chef Jörg Bieg at Restaurant Bellevue in Biesingen, a family-run restaurant with excellent traditional German food. The menu changes according to the seasons, and chef Jörg prides himself in working with local producers to source his produce. For our autumnal dish, chef Jörg 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!).