My last post sang the praises of the luscious lasagna I found at Österreicher im MAK, a restaurant in Vienna, Austria’s Museum of Applied Art. But there was another “oeuvre” in that dinner that needs its own post.
Chef Bernie Rieder’s bouillon gave me a new appreciation of this normally boring, plain-Jane soup. In my opinion, the classic no-frills broth is great when you’re sick as a dog and unable to eat anything else. All other occasions deserve something far more interesting.
And "far more interesting" is what you get at Österreicher im Mak where Rieder presents shimmering bouillon in a tall, slim glass, with a perfectly poached egg hunkered down on the bottom. When a spoon pierced the orb, the bright yellow juices mingled with the golden broth in a wavy, psychedelic pattern worthy of a canvas. The flavors swirled together too – delicate yet distinct.
A pouf of wine-laced potato foam hovered on top. And a fluffy baked knödel (dumpling) filled with savory, slow-braised oxtail sat on the side for nibbling and dunking. The menu calls the dish “Bouillon mit Ei, Erdäpfelschaum und geschmortem Oxenschleppknödel.”
Heck, I wouldn’t mind a bout of the flu every now and then if I could get “bouillon” like this served to me in bed.
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