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They call this Cherry 🍒
Rounding my Michelin experience in Berlin with this wonderfully plated dessert.
The skill and finesse that goes into even the tiniest details, such as these petit fours(or in this case, petit threes) which were veritable works of art, is part of what makes Facil worthy of its accolades.
The liquor-filled gold-sprayed cherry was almost too pretty to eat, as were the miniature cupcake and chocolate truffle.
Beside the well-cooked beef glazed in a deeply soulful reduction, what impressed was the trompe l’oeil of cream of sweet corn and cheddar shaped to look like the segment of grilled corn beside it. At Facil, it is apparent that the devil is in the detail – the sophistication and vibrant colours of the plating made it all the more appetising.
Taste: 4/5
The previous courses set the bar for our expectations, and each new course merely upped the ante. I could almost imagine the chef slaving over this with tweezers to achieve the extremely delicate plating.
Almost translucent slivers of venison were draped over a scrumptiously umami shallot tarte further enriched with a thin spread of foie gras. But the decadence was cleverly offset by dainty triangles of pickled pumpkin and cubes of beetroot held in place by chawanmushi cream. Too good!
Taste: 4/5
Melt-in-your-mouth beef from award-winning Australian Wagyu producer Blackmore is artfully plated with drops of avocado mousse, tomato jam and edible flowers, a visual feast for the eyes. And the chef here really knows how to make the ingredients sing, because the citrusy ceviche sauce and bite of red onion really served to lift the flavours of the dish, whilst a whisper of baharat spice at the back of the tongue lent a hint of the exotic. Awarded 2 Michelin stars in 2019, Facil is definitely worth a visit for its excellent service and refined and creative cuisine if you're visiting Berlin.
Taste: 4/5
Pigeon is a delicate beast to cook, and here it is done a perfect medium-rare. What’s surprising was the unorthodox pairing of curry bulgur, pomegranate, clover, grapefruit and tamarillo, a seamless melding of spice,sweetness and acidity that married well with the meat. Suffice to say I was suitably impressed.
Taste: 4/5
