"Other times, other circumstances. The time after the Corona-Lockdown allows guests to go back to eat and obviously there is a great need, especially in the fine dining area, to get some rest here. On the other hand, depending on the federal state, the restaurants are subject to conditions that often make economic operation difficult. Distance rules were not the first problem in many houses, because even before tables were very generous. Masking, disinfection and data collection are things that can be done relatively quickly and easily. More difficult, however, are the limited opening times. Thus, at the time of our visit in Saarland, restaurants must close at no later than 10:00 and the guests must then leave the house. However, with multi-course menus, times of three, four or more hours are often nothing unusual. Klaus Erfort has decided to completely reduce his program during this time and so, when we arrive with him, he offers only one five-course menu at two main courses to choose from. However, at the opening hours he has changed nothing. In the evening you will continue to open at 7 p.m. Thus, de facto 3 hours remain for this programme. Meanwhile, the opening hours are further relaxed and the offer is more extensive. However, it would have been nice if the special rules on the website had been communicated accordingly. There, however, we still found the menu from better times with a large menu and à la carte selection. Also a wine card that can be viewed on site as well as on an iPad is not available online. This would certainly be helpful for one or the other, especially for those who want to avoid unnecessary contact. The fact that a bottle of disinfectant is present on the table now in addition to the flower arrangement is perhaps one of the accompanying phenomena of this time, but does not really bother. Since there is not much choice to meet, the Apéros are also starting quickly. As always, they include a Gillardeau oyster, today with sesame oil in gelled form on the ground with espuma of green apple. This is an interesting and exciting variant, especially through sesame oil. Gillardeau Auster, Sesamöl, Applespuma Not only visually captivating, but also tastefully impressively the super fresh variation of a cucumber salad, which especially knows how to inspire in the form of a sphere. Among the classics of the house at the Apéros are the flame cake with blood sausage, which comes pleasantly spicy and the gooseberry cube in a crispy sandwich with cherry gel. Flamecake with blood sausage gooseberry with cherry Beautiful also the herbal macaron with salmon statue. Everything very classic, mostly known, but also very precise work. Herb macaraon with salmon As Amuse Bouche the kitchen sends a millefeuille of gooseberry, avocado and shrimp. A Vinaigrette of Red Bete and Coriander is cast. The avocado is relatively firm here, making it more for texture than for taste. Otherwise, the combination of foie grass and shrimp works very well and the aromatic vinaigrette supports the varied dish very well. Millefeuille of gooseberry, avocado and shrimp bread and salt butter are of usual good quality. Bread Salt Butter The actual menu starts with a thinly sliced Langoustine, marinated with lime, as well as a croustillant from the crust animal, baked in catalyst, which naturally offers a beautiful temperature and texture contrast. The connecting, creamy element is the crème fraîche with caviar. This is a beautiful classic taste in perfect design. Crude marinated Langostino with Imperial-Caviar and Langoustine Croustillant Just as classical and seasonally adjusted, it continues with Bretonian lobster with Morchels, peas and asparagus. I would have liked the Morchel cream a little less liquid and a little more intensely, but it is courageously salted. The peas, my favorite vegetables, are super fresh and presumably the best one can get right now. In any case, the whole court is once again characterized by great harmony. Bretonian lobster with peas, asparagus and glazed spring mochels Insignia of the high kitchen, especially in the three-star area, is necessarily also the stone butter. This time Klaus Erfort puts him in a Mediterranean context with chorizosud and Grilltomate. As a texture element there is a small riceball. The brew is very intense in solo, but on the plate relatively mild. This too is all very harmonious, but also a little exciting. medallion of stone butter with aromatic chorizo-sud and baked rice balls At the main courses we choose both variants. My husband gets a piece on the spot grilled US Roastbeef with whistlers and artichokes. Very good the intense, slightly sharp BBQ-Jus, which remains very concentrated on the palate. U.S. Prime Roastbeef from charcoal grill with BBQ jus and serrated artichokes For me there are ridges with perfect silky celery puree. Under the cassis hood there are finely cut nickers. The Purple Curry Sauce is also excellent. In total a very good, though, especially at this level, quite conventional gear. Rehrücken mit Purple Curry Jus, Celeriepüree und Pfifferlingen The dessert comes with a cream of buckwheat with strawberry, rhubarb in consistency, among other things as a ball and sour beet oil. This reflects very beautifully the season and is very well crafted. Délice from buckwheat with local rhubarb, strawberries and sour beet When the Petits Fours, which are always excellent, have just passed two hours. With the espresso we stretch the time to just under 2 1⁄4 hours. Chocolates Cannelés Opéraschnitte Cinnamon Chick Praline with Mango and Maracuja Macarons with Hibiscus raspberry and banana, chocolate coconut I actually feel quite stressed all evening by the very sporty timing. My husband doesn't feel that way. But it's something that alienates me, especially since it's more than half an hour until the official closing time, and I don't quite understand why you've been cut through the evening. Just like I don't understand why you don't open at least half an hour or even an hour earlier to make the evening more relaxed. There was not much to put out at dinner. We haven't been to Klaus Erfort for a few years. But he remains very faithful to his line of the very classical foundation. This may sometimes seem a little low-voltage, but is consistently harmonious and handcrafted perfectly. But if, as we do, we have just about 500 euros on the bill this evening, which could have been higher and above all the very fairly calculated wine card and recommendation by the friendly service, then you want to spend at least a really relaxed evening. This was barely possible today, as the gangs were beaten. So remains a somewhat peculiar three-star experience that I have not experienced in this form. And I hope very much at times when, everywhere in the country, there is enough time to enjoy the special one again. Report as always on my blog: http: tischnotizen.de gaestehaus-klaus-erfort-saarbruecken-3"
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