If you have dinner at Restaurant BK in Montagnac, you will be in good hands. The Russian/German couple, Annett and Bernd Teich, put their hearts and souls into their atmospheric eatery with its characteristic vaulted ceiling. Annett is the queen of the kitchen, serving beautiful homemade, innovative dishes while Bernd runs the front of the restaurant, sharing his knowledge of beer and wine. It’s a match made in heaven!
Rewards
Annett was recently rewarded for her gastronomic skills when she became an official member of the ‘Jeunes Restaurateurs d’Europe‘. JRE is an organisation that unites talented young chefs and restaurateurs all over Europe. It’s also worth mentioning that Annett is the first female chef from France to join JRE since 1974. On top of that, the new guide ‘Cheffes, 500 Femmes qui changent les Cuisines de France’ mentions her as an ‘Exemplary Female Chef to Follow’. These awards are partly due to the fact that she and Bernd only work with the highest quality ingredients. In other words, Annett only cooks with sustainable dry-aged meats and freshly caught fish. And Bernd serves local wines from independent wine estates to accompany his wife’s dishes.
Food lovers
Chéri and I had a look at the menu and both opted, without a moment’s hesitation, for the three-course FoodLovers set menu for 36.90 euros. Even though the à la carte menu looked tempting as well, their set menu had everything that we had been hoping for. It started with a golden grilled slice of brioche, topped with gorgeous girolles mushrooms and cured Iberian ham. It was so good that it was difficult not to eat it with our fingers. Curious to see if the main course would be as delicious as the starter, we were reassured when Bernd brought our Aberdeen Angus rum steak served with a surprising mash of smoked yuca root. Just waw!
Chapeau
Time for dessert: a revisited version of the French classic tarte au citron. A thin layer of white chocolate held the intensely flavoured lemon curd, made from a variety of different citrus fruits. Fresh basil leaves combined with feathery meringue peaks added a delicate taste, and, here again, it tasted brilliant. While we finished our glass of a beautiful, non-filtered red wine, we thought back on all the flavours of the evening. We could but say “Chapeau!” (hats off!) to Annett and Bernd!
