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It was a cool summer evening. I had just bought a copy of Mürner One and got really hungry for good patisserie,
which is why I spontaneously went to the Jasper restaurant for food. The two desserts that I had almost a year ago were very minimalistic in portion size, but still tasty.
I particularly liked the strawberries, perfectly seasoned with balsamic vinegar, with a tiramisu with white chocolate. Head chef Ulf Braunert left the restaurant and sous chef Kerstin Rischmeyer was allowed to take over the culinary scepter.
I was curious as she easily inherited and carried on the Michelin star (as well as her predecessor\'s 16 Gault Millau points). We visited the restaurant for two in one evening.
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The only criticism first: In the evening, the restaurant sometimes looks very dark, which (especially to the female companion) could be sold as romance and discretion, but it\'s not really my thing. In daylight, the restaurant appears very bright and the seating is generous.
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You can even see the beautiful floral decorations that adorn many corners of the restaurant. I therefore recommend a visit at lunchtime, as chef Rischmeyer\'s culinary creations do not need such cover-ups.
Gerald Oliver Kuhn is indeed a perfect host. Personal, friendly care of all guests is important to him. The feared stiffness and formality is absent, the restaurant seems surprisingly informal for a star restaurant in a five-star hotel.
I would describe chef Rischmeyer\'s cooking style as very light, modern, Mediterranean-inspired cuisine.
She only defines her style through her own openness and constant further development, she doesn\'t allow herself to be restricted by fixed definitions.
A statement that can be read on the menu made me smile: according to the menu, it is still "forming its very own style." Everything we ate in the restaurant was stylistically consistent; there was no sign of any bumpy “style formationâ€.
This penchant for restraint and understatement does not allow the Jasper staff to describe their restaurant as the best restaurant in the city of Lucerne, because it is actually the best restaurant in the city.
No Lucerne restaurant currently surpasses the kitchen performance of head chef Rischmeyer and pastry chef Beckmann.
The evening ended with a nice Friandises record. The selection of the Friandises is still in its infancy, but seems quite mature.
The variety of flavors included small truffles and jellies, such as a raspberry jelly, a chilli-cranberry confection and truffles with vanilla-coconut and cassis fillings.
One ganache was even seasoned with Aceto Balsamico - a really good balsamic vinegar, which was also used discreetly.
The lollipops were not unimaginative copies of Rolf Mürner\'s famous lollipops, but rather original compositions made from vanilla and pistachios (white) and caramel (dark).
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