I had this course at a ***-michelin star lunch at Restaurant Vendôme, Bensberg. Grand chef Joachim Wissler composed Carabinero and Gillardeau Oyster on watermelon, grilled tomato and lemon-buttermilkcreme. To be honest, this is the best course I had in my entire life. The combination of sour and sweet parts and different textures is amazing. On top i absolutely love oysters and also carabineros are one of my favs. When I sat at the restaurant, tbh, I had tears in my eyes.
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