Heimat #2: Hühnerfrikassee (Aljoscha Füting, Germany)
Heimat doesn’t translate. And perhaps it doesn’t need to. It isn’t a concrete place, but a feeling, something that lives in memory, through smell, taste, and texture. All of us carry it, none of us need to agree on it.
Each month, we cook a classic that tastes like one kind of Heimat – across different kitchens and biographies – inspired by the people we live and work with in Berlin, grounded in the produce of our region.
Heimat #2: “Hühnerfrikassee” (Aljoscha Füting, Germany)
The second instalment of our Heimat series is dedicated to the favourite childhood dish of our former employee Aljoscha Füting: Hühnerfrikassee. A classic German dish of chicken in a creamy sauce, and, unsurprisingly, the ultimate Heimat dish for many of our German followers, according to our decidedly unrepresentative Instagram poll.
Ironically, it is probably this very popularity that has led to Hühnerfrikassee being treated rather carelessly for years in canteens and the frozen-food aisle. Which is a shame, because at its core it is a very refined dish, one that demands thoughtful cooking – and that, like so many things, only really shows what it can do when prepared with proper ingredients, well beyond the merely convenient or mass-appealing.
In a modest attempt to set things straight, our Hühnerfrikassee is made – because how could it be otherwise – with “Weidehuhn” chicken from northern Germany’s unrivalled poultry specialist, Lars Odefey. This old breed’s firm, aromatic meat is particularly well suited to this dish, carefully removed from the bone and slowly cooked in a classic light sauce based on our chicken stock, together with excellent mushrooms and carrots from the region. On the side, we’ll be serving Micha Schäfer’s legendary mashed potatoes (this time without smoked butter), along with rye sourdough bread from Florian Domberger and house-made, aged raw milk butter made from the cream of Viola Garnetzke & David Peacock of Erdhof Seewalde.
What:
Heimat #2: Hühnerfrikassee (chicken fricassee)
When:
From March 1, Tuesday to Thursday
Tuesdays to Thursdays
6 p.m. – 8:15 p.m.
9 p.m. – end
Price:
€ 50.00 per person for the Hühnerfrikassee, served with potato puree plus rye sourdough bread from Florian Domberger and house-made, aged raw milk butter made from the cream of Viola Garnetzke & David Peacock of Erdhof Seewalde. You’re welcome to order any other dishes from our current menu.
Booking: Via the link
If you’re bringing veggie friends along, we’ll be happy to offer an alternative from the menu. The Hühnerfrikassee itself is not available in a vegetarian version. For guests with gluten or egg allergies or intolerances, the Hühnerfrikasse will work just fine, but please keep in mind that we won’t be able to serve a lactose-free version.
Drinks:
Drink whatever suits you – our drinks menu is extensive, our cellars well stocked, and we’re always happy to recommend something. We have a selection of exciting bottles and wines by the glass ready to go. There are also alcohol-free options available, such as our cold verbena infusion.
Heimat #2: Hühnerfrikassee (Aljoscha Füting, Germany)
Heimat doesn’t translate. And perhaps it doesn’t need to. It isn’t a concrete place, but a feeling, something that lives in memory, through smell, taste, and texture. All of us carry it, none of us need to agree on it.
Each month, we cook a classic that tastes like one kind of Heimat – across different kitchens and biographies – inspired by the people we live and work with in Berlin, grounded in the produce of our region.
Heimat #2: “Hühnerfrikassee” (Aljoscha Füting, Germany)
The second instalment of our Heimat series is dedicated to the favourite childhood dish of our former employee Aljoscha Füting: Hühnerfrikassee. A classic German dish of chicken in a creamy sauce, and, unsurprisingly, the ultimate Heimat dish for many of our German followers, according to our decidedly unrepresentative Instagram poll.
Ironically, it is probably this very popularity that has led to Hühnerfrikassee being treated rather carelessly for years in canteens and the frozen-food aisle. Which is a shame, because at its core it is a very refined dish, one that demands thoughtful cooking – and that, like so many things, only really shows what it can do when prepared with proper ingredients, well beyond the merely convenient or mass-appealing.
In a modest attempt to set things straight, our Hühnerfrikassee is made – because how could it be otherwise – with “Weidehuhn” chicken from northern Germany’s unrivalled poultry specialist, Lars Odefey. This old breed’s firm, aromatic meat is particularly well suited to this dish, carefully removed from the bone and slowly cooked in a classic light sauce based on our chicken stock, together with excellent mushrooms and carrots from the region. On the side, we’ll be serving Micha Schäfer’s legendary mashed potatoes (this time without smoked butter), along with rye sourdough bread from Florian Domberger and house-made, aged raw milk butter made from the cream of Viola Garnetzke & David Peacock of Erdhof Seewalde.
What:
Heimat #2: Hühnerfrikassee (chicken fricassee)
When:
From March 1, Tuesday to Thursday
Tuesdays to Thursdays
6 p.m. – 8:15 p.m.
9 p.m. – end
Price:
€ 50.00 per person for the Hühnerfrikassee, served with potato puree plus rye sourdough bread from Florian Domberger and house-made, aged raw milk butter made from the cream of Viola Garnetzke & David Peacock of Erdhof Seewalde. You’re welcome to order any other dishes from our current menu.
Booking: Via the link
If you’re bringing veggie friends along, we’ll be happy to offer an alternative from the menu. The Hühnerfrikassee itself is not available in a vegetarian version. For guests with gluten or egg allergies or intolerances, the Hühnerfrikasse will work just fine, but please keep in mind that we won’t be able to serve a lactose-free version.
Drinks:
Drink whatever suits you – our drinks menu is extensive, our cellars well stocked, and we’re always happy to recommend something. We have a selection of exciting bottles and wines by the glass ready to go. There are also alcohol-free options available, such as our cold verbena infusion.