Dill-icious

I had dill with my lunch today.

As some of you may recall, I have a thing against excessive amounts of dill, so I was overjoyed when the dill on the salmon was neither dried nor excessive. Both hugely positive marks for the first of two cooks to have their cuisine tested at the Max Planck Institute.

Unfortunately, and this made the whole experience somewhat amusing for me, I am only able to attend one of two meals to sample the cuisine, the second meal being scheduled for later this week while I am in London with my father. It was also somewhat amusing for me because the entire interview was conducted in German and I had no way to understand any of the questions, much less the answers. I was, therefore, limited to the taste of the food, which I can comfortably say was good.

The main course, consisting of salmon on a bed of spinach linguini and creamed pea sauce (this isn’t a completely accurate description, but I’m not sure how else to describe it), was good, albeit it a wee bit cold. It’s hard to tell why the meal was cold-probably because everybody got lost and accidentally went to the cafeteria only to discover that the old chef was still down there (that shocked me and M).

Which brings me to a very positive point of today’s chef-she was flexible. Due to M and me showing up together unannounced (M attended today since I will be unable to attend later), she suddenly had to prepare one more meal than anticipated. Nicely, she was able to cope-the last time I witnessed that with the current chef, somebody left the lunch room chastised and hungry for not ordering in advance.

Dessert was a most delicious berry mix topped with a heavy cream and chocolate sprinkles, along with a sprig of mint, which I ate. Apparently I ate the sprig of mint just before the chef made some comment about the ability of people to eat the mint which caused M to start laughing. I noticed, later, that I wasn’t the only person to eat my sprig of mint-the other studentish looking guy ate at least two sprigs of mint.

After dessert we had espresso-which, I will readily admit, I am not accustomed to drinking. Much to my surprise, it was rather bitter. I had to put two lumps of sugar in mine just to make it go down-and I like my coffee black.

Randomly, it cost 5€ — that’s right… one must pay to be engage in probeessen!