Franck Ribéry and food culture : Berlin's Hotel Adlon currywurst served with gold leaf

100 sheets of pure Gold, seven times seven centimetres, the cost is currently at Amazon for 13 Euro delivery for the next day. This quantity should be enough for a Rib-Eye coat the Steak, and glittering, and it follows that everyone who pays in Dubai for such a Steak 1200 Euro, is drawn to all the rules of art on the table.

Franck Ribéry, however, was invited, as far as we know, and possibly he has PR to the host by its a dirty cannonade in the network have a nice effect on top of it. Gold food in this Form – this is pure swank. The method to auszuwalzen Gold ultra-thin sheets, probably goes back to the ancient Egyptians, however, it was still as thin as it is today, where a gram of Gold is about a square meter of sheet, results gold.

the Gold on the tongue

In the luxury kitchen sheet is used melts gold anyway rather sparingly, white Stephan Athmann, the Director of the hotel Regent. "We only use it on Desserts, as a special eye-catcher." In the case of the guests, but, well, because Gold is perceived to be still something Special. The question of compatibility is rare. The gold leaf as a decorative swab is anyway very thin and melts immediately on the tongue and is undigested is excreted.

Rather, with a wink sheet is used gold in connection with the currywurst. The old saying "Adlon oblige" is at the hotel's restaurant Quarré for the curry sausage, which is available for 17 euros with a powder made from gold leaf. The know also appreciate the international clientele, who would like to try something typical of Berlin, says the spokesperson of the hotel, Sabina Hero. Once in a leaf used to gold in the case of Desserts, but not as much as before.

glitter effects are in Trend

during the meal, are the subject of glitter effects seem to moderate currents. Zander-Catering offers at a variety of markets, among other things, on the Kollwitz Platz, curry sausage "with 22-carat gold leaf, and Rolls" – for five Euro. There, the Golden curry sausages are also part of the "Yuppie-menu" with a side of truffle fries. The latter is likely to be among Gourmets is probably more controversial than the taste-neutral stainless metal.

Gold has fabric under the number E 175 approval as food additives. It tastes like nothing, is not felt in the mouth once clear, but there were also more aesthetic than taste reasons, which inspired the Italian chef Gualtiero Marchesi to the creation of his saffron risotto with gold leaf.

in Order to conceal the rotten meat

In Venice will not be long before the invention of the refrigerated Cabinet gold leaf used at the feast of rotting flesh eating mask. The ban on this, especially as waste is perceived unsavory use of gold should, ultimately, be even thanks to the invention of the breading.

A proper fashion was never out of it, although ambitious chefs tried from time to time, to make a visual impression. The Three-star chef Thomas Bühner recalls a recent James Bond evening, to. the he goose liver with gold leaf, as gold finger. Currently, the West woods fish manufactory "Vidal, for example," smoked salmon with gold leaf powder.

Not a secret science

far less spectacular, downright normal, the use of tiny gold leaf pieces for the Petits fours, served in Gourmet Restaurants to the coffee. They offer this from time to time a good playing surface, the contrast of deep dark chocolate and bright Gold suggests itself.

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this is anything other than alchemical secret science: In the Internet, each with two or three clicks to cookie recipes such as chocolate cupcakes with gold leaf, or the equally ornate Anise. Everyone can cook, but prefer not to send the photos to Facebook or Instagram.