Had a quick stopover in Munich in December.
Decided to visit Tantris DNA, the a la carte classic French restaurant inside Munich’s historic fine dining restaurant Tantris. Fun architecture - a brutalist building that formerly housed a nightclub and has retained its carpeted ceiling and neon lights for the last 53 years.
Chefs Benjamin Chmura and Virgine Protat are leading the way with an updated menu that’s focused on classic high end French food.
Sauces were exceptional and the a la carte menu is very much my speed right now.
The wine list has some gems - got a bottle of Jacques Selosse Substance that they were selling for even quite a bit less than Initial sells for in the US. They had a deep cellar of champagne and riesling in particular.
2018 disgorgement
Langoustine from Guilvinec, Brittany, with pike perch, toasted brioche, and bisque. Delicious shellfish bisque, really nice with the solera champagne.
Sweetbread Rumohr Eckart Witzigmann. Sweetbreads, foie gras, and black winter truffle. Eckart Witzigmann is an Austrian chef who was a student of Paul Bocuse and the opening chef at Tantris in 1971. He went on to receive a lot of awards (3 star Michelin, Gault et Millau’s chef of the century, etc) and this dish was his recipe.
Sauce Matelote with cognac, madeira, and thyme. One of the best sauces I’ve had in recent years, so good with the puff pastry with just the right touch of creamy lift and texture with the foie gras.
In the kitchen tour, chef Benjamin spoke about the importance of classic sauces and traditional technique.
Omlette Norveggiene (a “baked Alaska”) with pomelo and candied citrus
