Cronenberg

The old-fashioned way in Germany: Dice it, boil it 'al dente' in little water, use the cooking water to make a bechamel sauce, season with salt, pepper and nutmeg.

Lucy's question got me thinking about alternative ways with magret... She mentioned grinding it and that reminded me of a hamburger recipe I once had but cannot find anymore: It was magret (with skin and fat) coarsely ground, spring onions, cilantro (root as well), finely cut kaffir lime leaves (or lemon or orange zest) and maybe other Asian spices. Slightly sweet and fragrant, that went very well with duck. Or, more traditional: Using a long knife, cut a pocket into the magret(s) and stuff it. Stuffing: finely diced duck livers, sautéed, mixed with bread crumbs, some spinach and egg yolk, port. As there is only a small opening in the meat an icing bag can be useful in getting the stuffing inside the meat. The magrets are then fried from both sides and go into a moderately hot oven for 10 minutes.

This is just to say ... I could not agree more with Stephen W.

I have been to both, Restaurant Dieter Müller in Schlosshotel Lerbach and Restaurant Vendome in Schlosshotel Bensberg. I recommend them both, they are excellent. Both Grand Hotels belong to the same owner (Althoff), they are very close geographically to each other and the two chefs are competing. Althoff understands that these prestigious restaurtants attract people into his hotels so he is apparently funding them very well and his chefs can concentrate on cooking and do not have to worry too much about being profitable and making money in the restaurant, i.e. diners get a good deal. That is not to say that it is cheap, tasting menus are around 100 to 140 Euros. Dieter Müller is much older (in his 50s), he's been on top for decades now, whereas Vendome-chef Joachim Wissler is young and ambitious. He got his third Michelin star only two or three years ago. Both have three Michelin stars, Gault Millau, the other influential guide in Germany, has 19.5 of 20 points for Müller and 19 out of 20 for Wissler. It's difficult to pin down the difference in cuisine, Wissler maybe being slightly more innovative. Müller definitely has the nicer restaurant in a conservatory-like annex to Schlosshotel Lerbach, very beautiful. Lerbach is the smaller, more intimate Hotel, Bensberg is huge. With Müller and Wissler the Cologne area has more high-end-dining than Frankfurt. If I were you, I'd look into Munich as well.

Len, Steirereck is a very nice place for a special occasion, very refined but not exactly relaxed. To get into the spirit I suggest you also take a look at Singapore foodblogger Chubby Hubby's write-up of his Vienna-visit: Chubby Hubby Vienna Guide When I was searching the internet before my visit this summer I found this link helpful as well: Vienna Restaurants Enjoy your trip and let us know how you liked it. Felix C.

Hi, I spent a couple of days in Vienna this summer, these are my recommendations, based on limited experience: 1. Skip Sachertorte, it's not worth it. Just a tourist thing, especially at Hotel Sacher. 2. Excellent 'ordinary' food at "Österreicher im MAK" an informal bistro-type restaurant in the Museum of Applied Arts, Museum für Angewandte Kunst, MAK, chef is Helmut Österreicher, former head chef at Steirereck. 3. We had the tasting menu at Steirereck, the new chef being as I understand Heinz Reitbauer, son of the owners, his wife runs hectically around the restaurant and plays the host. The food was partly great and partly not too convincing. The atmosphere is very nice, formal dining experience, set in a park. 4. Steirereck runs a café as well, excellent strudel, and light lunches. 5. Trzesniewski Sandwiches, a slightly strange specialty, interesting. If I had had more time I might also have tried Meinl and Mraz & Sohn, which I have seen recommended several times. You can take a look at my flickr account for pictures of 2, 3, 4, and 5. click Have a nice trip!