I know, I know, Tim Raue is very busy with his major restaurant and his very successful tv shows … And, yes I know as well that COLETTE is a kind of chain – BUT It’s TIM RAUE, the Star-decorated Super Chef ! So triggered by him promoting COLETTE’S new menu – I had to try it …

First of all: I was impressed by the bit rustic but very committed and competent service members.

My first starter, the BUTTER LETTUCE showed some artful creativity – but for my taste it was way way too sweet for a starter.

The BEEF TARTARE was my second starter and much more yummy than the first one – but still a bit too sweet .. and the mint ice on top sounds very innovative, yes, but wasn’t my cup of tea. And the promised PEANUT Taste I couldn’t find .

The BEEF FILLET was the perfect main for me … and I skipped the Parmesan Beignets and ordered the FRIES, which were perfectly French. My only problem, the GRILL LEVEL, I wouldn’t hold against COLETTE, since in Europe 90% of the kitchens don’t have a grill that allows 900 degrees Celsius and therefore BLACK’N’BLUE, the US version of grilling a steak and my absolute favorite. But the chef tried his best, so | got a black crust – but inside of course almost well – which was unavoidable.

With the desert, I feel guilty: triggered by THE DUC NGO’s wonderful MANGO CREME BRÛLÉE at FUNKY FISCH, I expected a same kind of fruity creme brûlée. But this was separated… what felt kind of divorced for me. My mistake.

All in all: Can a genius chef like TIM RAUE manage his own star place, a tv cooking show, a global food tasting travel tv show, the Funkturm restaurant and the COLETTE chain??? Any day has just 24 hours. For me THE DUC NGO is a very good example for a famous chef (still) focussing mainly on his various restaurants than on the media. I hope that remains the same…

Do I want to come back? Well, as long as I’ll do my Restaurant Affairs, anyway 1 very seldomly can revisit a place … But if I do, of course it has to be one of my very favorites …. like actually ZUM HEILIGEN TEUFEL in Berlin Xberg.