Someone used to negotiation and politics understood how to pause a discussion without appearing rude. Aaron Müller clearly knew how a place like Dallmayr operated and used that rhythm to think before speaking.
The third course was placed carefully before each guest.
This dish was a refined seafood main course, presented with the elegance expected from Dallmayr's kitchen — butter-poached North Sea turbot, one of the most prized fish in European fine dining. The thick white fillet sat perfectly centered on the plate, its surface glossy from a delicate beurre monté sauce.
Beside it rested a small arrangement of seasonal vegetables — tender white asparagus tips, baby carrots, and a few roasted pearl onions — arranged with minimalist precision. Beneath the fish was a smooth layer of saffron-infused potato purée, adding both richness and color, while a light champagne reduction had been carefully spooned around the plate, creating a subtle aroma that lifted the entire dish.
