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Pre-Opening Dinner at Joseph Brot: “Sternstunden”

01 Nov
Joseph Bäckerei Patisserie Bistro

Joseph Bäckerei Patisserie Bistro

Joseph Brot (Website, Facebook) – the great organic bakery from the 1st District in Vienna (Naglergasse) – is expanding and opens a second store in the Landstraßer Hauptstraße 4, 1030 Vienna, Austria. Before the official opening, 40 people (fans and food bloggers) were invited for a pre-opening dinner. I had the opportunity to be part of it and enjoyed a fabulous evening with gorgeous food in very nice company.

The new store (bakery, patisserie and bistro all in one) is pure, but elegant, all in white, high ceiling with innovative lightening and small tables with two chairs each. But the thing that flashed me mostly was the display cabinet, stuffed with examples of the high art of patisserie: tartelettes au citron, small vanilla-plum jam-poppy-éclair on top of another vanilla-plum jam-poppy-éclair (I mean, honestly, how great is this?!), regular éclairs etc.

After being seated and having chosen something to drink (I chose a fantastic edible wild herbs lemonade), we were presented the menue:

Sternstunden/Magic moments

Joseph Brotsalat mit Einkorn und Ziegenfrischkäse/bread salad with small spelt and goat cheese

Bouillon mit Eigelb/bouillon with egg yolk

Geschmortes Gansl aus dem Brotbackofen, Kürbisquittengemüse und Rotkraut/braised goose with pumpkin, quince and red cabbage

Powidl-Buchtel mit Vanillesauce/yeast pastry filled with plum jam and custard

This evening's menu card

This evening’s menu card

And of course, we also got a basket of fresh, aromatic bread with the dinner.

Basket of fresh, aromatic bread

Basket of fresh, aromatic bread

The first course was great, the bread cubes crispy and the red sauce tasty. And I really liked the small spelt stuff. I definitely would choose this one again!

1st course: bread cubes crispy and the red sauce tasty

1st course: bread cubes crispy and the red sauce tasty

The second course was a nice, hearty soup with vegetables, chard, mushrooms and an egg yolk as a whole. The bouillon was really very good and I’ve never seen chard in a soup before (definitely worth it!), but the egg yolk wasn’t my taste. I mean it was perfectly made but I’m no big fan of yolk being to liquid (I’m more the waxy-egg-type).

2nd course: Hearty soup with vegetables, chard, mushrooms and an egg yolk

2nd course: Hearty soup with vegetables, chard, mushrooms and an egg yolk

With the soup a slice of bread, scalloped with grey mold cheese and saffron pear was being served. Pear scalloped with cheese on top of some bread… absolutely try this one.

With the soup: Slice of bread, scalloped with grey mold cheese and saffron pear

With the soup: Slice of bread, scalloped with grey mold cheese and saffron pear

The main course was my favourite one, no doubt! Being a vegetarian, I did not eat the goose (but I was being told by my lovely table mate that the meat was wonderful, very soft and tasty) but I so loved the pumpkin-quince-vegetable mix with the cabbage. Oh, and have I mentioned the bread cubes? They were soooo good, buttered and soft and crispy all the same. (I would have asked for a doggy bag for the rest… but no, this would definitely have been awkward. 😉 )

Main course: Goose with a pumpkin-quince-vegetable mix and cabbage

Main course: Goose with a pumpkin-quince-vegetable mix and cabbage

Finally, my favourite course ever – dessert… yeast pastry filled with plum jam. The pastry was so soft and fluffy (really, it was the embodiment of fluffy!), and the custard was to bathe in! A worthy finishing!

Dessert: Yeast pastry filled with plum jam

Dessert: Yeast pastry filled with plum jam

And the nicest thing: we were being seen off with a doggy bag with sweet pastries. 🙂

Now I only need to return after the official opening to try all the sweet stuff… Oh, and how I’m gonna try!!!

 
 

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