5/5 David T. 2 years ago on Google
With
great
anticipation
we
went
to
the
newly
designed
La
Société
to
spend
a
culinary
evening
at
the
highest
level
and
I
can,
no
MUST
tell
you:
our
expectations
were
not
disappointed,
they
were
rather
exceeded.
In
a
cozy,
relaxed
and
simply
beautiful
atmosphere,
the
restaurant
presents
itself
a
little
more
reduced
in
terms
of
decoration
than
was
the
case
in
the
past.
After
we
were
greeted
rather
cassually
and
escorted
to
our
seats
(obligatory
check
of
the
vaccination
status
included,
of
course
👍),
the
wonderful
evening
began
as
befitted
the
occasion
with
a
glass
of
Deutz
Brut
Classique
for
me
and
the
wonderfully
light,
pleasantly
not
very
sweet,
subtly
bitter
house
aperitif
for
the
lady.
Of
course,
we
opted
for
the
full
eight
courses
and
the
exciting
wine
accompaniment.
Here,
one
of
the
great
strengths
of
the
restaurant
became
apparent:
the
service
around
restaurant
manager
Stefan
Helfrich,
who
was
able
to
inspire
with
wit
and
charm,
and
the
young
sommelier
Maximilian
Altermann,
who
approaches
pairing
with
courage
and
a
lot
of
skill,
was
excellent,
because
the
rest
of
the
team
was
also
attentive
without
being
pushy,
competent
and
extremely
courteous
and,
above
all,
fun
to
work
with.
Especially
in
the
current
situation,
this
has
to
be
mentioned
extra.
Why
I
praise
the
service
exactly
at
this
point,
however,
was
the
very
pleasant
dialogue
to
replace
two
wines
from
the
wine
accompaniment
by
alternatives
to
the,
since
these
were
already
known
to
us.
Maximilian
approached
us
unpretentiously,
quickly
and
courteously
with
two
excellent
suggestions,
which
turned
out
to
be
a
perfect
match
in
the
course
of
the
evening,
hence
this
extra
thanks.
But
now
we
come
to
the
actual
reason
for
our
absence,
the
meal
of
the
new
cake
chef
Leon
Hofmockl,
previously
sous-chef
at
the
triple-starred
Aqua
in
Wolfsburg,
who
presented
with
his
team
from
the
highest
quality
ingredients
a
menu
excellent
in
its
choice
of
dishes
and
sequence.
The
creative
interpretation
of
classic
and
modern,
French-inspired
European
cuisine
simply
thrilled
us.
The
variety
of
flavors,
the
richness
of
contrast
between
the
tastes
and
the
simultaneous
harmony
demonstrate,
in
addition
to
the
greatest
craftsmanship,
a
special
understanding
of
how
to
present
a
first-class
taste
experience
without
the
often
common
round
of
oysters,
caviar
and
foie
gras.
My
personal
highlight,
to
single
out
just
one
outstanding
one
course
among
the
eight,
was
the
delightfully
meaty-sweet
scallop
on
cauliflower
couscous
with
wonderfully
umami-explosive
XO
hollandaise,
this
being
well
contrasted
by
the
subtle
acidity
of
yuzu
in
the
form
of
judiciously
added
gels.
A
delightful
decoction
served
as
a
flavorful
binder.
Chapeau!
Overall,
the
concentration
on
and
reduction
to
the
essentials,
but
without
becoming
too
minimalist,
was
also
absolutely
convincing,
while
the
portion
sizes
and
the
lightness
of
the
dishes
allowed
us
to
enjoy
the
evening
well
satiated,
but
not
too
full,
relaxed.
Also
not
to
be
left
unmentioned
is
the
performance
of
patissier
Thomas
Planberger,
who
provided
us
with
two
wonderful
desserts
and
delightful
petit
fours
-
a
great
conclusion
to
this
so
magnificent
meal.
In
conclusion,
we
can
say
with
a
clear
conscience
that
La
Société
is
an
absolute
highlight
in
Cologne's
gastronomic
scene,
even
after
33
years.
We
are
already
looking
forward
to
our
next
visit!
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