My first New Year's Eve (2006) in Shanghai

Since 1999 I had to work every New Year's Eve, but in 2006 it was the first time for me that I had the day off. Obviously, I was very happy although I knew that I had to work the following day. Yet again, I went for dinner to Mimosa Supperclub and enjoyed the following courses:

Scallop & Lobster

Open Ravioli with Truffles, Asparagus and Thyme Riesling Veloute

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Barramundi

Poached with Garlic Spinach, Sorrel Champagne Sabayon and Caviar

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Granita

3 Melons

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Duck

Duck and Foie Gras Pithivier

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Pigeon

Ballotine with Fig Carpaccio and Fig Balsamic Glaze

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Veal

Braised Shank with Tenderloin, Pinot-Noir Risotto and Artichokes

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Chocolate-Chocolate-Chocolate

Marquis-Delice-Fondant

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2000 Cabernet Sauvignon Reserva, Enate, Spain

Seit dem Jahr 1999 musste ich an Silvester immer arbeiten, aber dieses Mal hatte ich frei. Ich verbrachte Silvester im Mimosa Supperclub und schlemmte ein wundervolles Menue. Um Mitternacht habe ich dann unser kleines Feuerwerk abgebrannt und trank genug Schampus. Ansonsten war es relativ ruhig, denn ich musste ja am naechsten Tag wieder arbeiten. Ich wuensche jedem noch einen guten Rutsch ins Neue Jahr.