euromaxx # a la carte: Traditional Rhine Cuisine / Hans Horberth / turbot strudel with the blood sausage Flönz # 07.01.2010
Suryo BuonoJanuary 8, 2010
Star chef Hans Horberth prepares for us a turbot strudel with the blood sausage "Flönz". He received his first Michelin Star when he was just 29-years-old. We accompany Horberth to his butcher Peter Metternich at the "Naturmetzgerei Hennes" in Cologne which has been in business for more than 100 years. They only sell local products.