Christmas has officially started at the Conservatorium Hotel. With the unveiling of the christmas tree, adorned with shiny Chopard ornaments, the kickoff of the holiday season couldn’t have started with a more festive manner.
As for this year’s Christmas menu – one thing we were most looking forward to seeing back on the menu was Schilo’s beautiful beef Wellington, served with potato mash and the sweet and delightful caramelized chestnuts, salted (adds magic, trust me – read all about last year’s menu here).
For the occasion, an elaborate Christmas table was set up. Glitters, golden ornaments, candles and pine cones.
We’re served a mix of both the Brasserie and Taiko menu, starting with a hand dived scallops, a tartare with wasabi ice and lobster ceviche. A fresh and delightful starter to any meal. The second course is a Topinamboer velouté with cabbage and black truffle – a subtle, wintery soup that is just perfect for the holidays.
From the Taiko menu we’re served the North Sea turbot with sweet miso glaze and hazelnut drops. The combination of the miso and hazelnut is – for the lack of a better description – absolutely nuts!
And then there’s our favourite: from the Brasserie menu we’re served an elegant beef Wellington with Brussels sprouts, potato mash, a red wine sauce and the most delicious side of salted caramelized chestnuts. To cut through the buttery flavors, a sweet poached pear. Last year chef Schilo explained how this is his idea of the perfect Christmas main. Simple but beautiful. I couldn’t agree more. To end the dinner on a sweet note, we’re served a Japanese winter garden with 80% chocolate, Nikka whiskey and black cardamom.