Restaurant Bel Etage    October 2002 Restaurant Bel Etage Hotel Der Teufelhof Leonhardsgraben 49 4051 Basel Switzerland Tel.  +41 61 261 10 10 Fax. +41 61 261 10 04 Teufelhof Site The Bel Etage can be found on the first floor of one of the interconnecting buildings which make up the Teufelhof Hotel in Basel. The Hotel is an interesting and 'up-market' place. In one part there is a small wine-sales area which is full of gems, a very good bistro in another part and the Bel Etage restaurant which aims to be the peak of dining in Basel itself. The dining room as previously mentioned is on the first floor of the Hotel, reached by quite a steep set of stairs. I didn't see a lift though I assume there is one, otherwise not a place for wheelchairs. The dining area itself has a beautiful paterned parquet floor and whilst very smart is not 'too' formal. The table linen is Teufelhof's own design and whilst quite interesting we did spot one potential problem; because there are folded seams you could easily spill wine over the table (or yourself) if without thinking you just pull your glass towards yourself rather than properly pick it up - we avoided spills. We chose the seven course menu (below) with the recommended wines : Samstag. 12. Oktober 2002 Die Rebhuhn-Gänseleberternne mit Salatbouquet Coteaux de l'Aubance „Les Tertereaux" 1997, Domaine de Montgilet * * * Die Jakobsmuscheln im Crevettenmantel mit Ingwersauce und Friséesalat Vouvrey «Les Girardieres" 1999, Domaine des Aubuisières * * * Die Sellerie-Tortellini im Nudelblatt mit weisser Trüffelsauce Capo di terra 1998, Cinti Sertoli Salis * * * Der Hirschrücken gefüllt mit Marroni in Basler Leckerlisauce und Semmel-Wirsingbällchen Comte de Peney 1999. Domaine des Balisiers * * * Der Fontinakäse mit Schalotten und Kürbis-Chutney Canavese rosso 1998, Cieck * * * Das Fenchelsamen-Champagner-Sorbet * * * Der Strudel von exotischen Früchten mit Curryschaum und Philadelphia-Eis Ca Girardi 1997. Nicolis oder Das Millefeuille mit Grappacreme, Traubencoulis und Schokoladen-Eis Vouvray moelleux « Le Marigny » 1996, Domaine des Aubuisières * * * Die Friandises The quality of preparation and presentation was pretty much first-class, but don't go if you're in a hurry - we arrived at just before 8:00pm and left at 12:15am ! Though I don't recollect every wondering when the next dish would appear. This place is a super experience though pricing tends to put it in the "for treats only" category: Fr.152.-- each for the 7 course meal and another Fr.68.-- for the matching wines - though generously poured. Just as well it was my birthday. For the record, the wines : 1997 Domaine de Montgilet, Coteaux de l'Aubance 'Les Terteraux' Amber colour. Nose is a sweet honied affair, with a thick textured sweet palate. Just enough acidity to avoid becoming cloying. A nice wine. 1999 Domaine des Aubuisières, Vouvray 'Les Girardières' Medium gold. Nose is more malic or appley, pears too. The palate is thinner than the previous wine, but with better acidity and much better length. 'Volume' improved with the food - a quite good match. 1998 Cinti Sertoli Salis, Capo di Terra Medium-full garnet. Nose is very meaty with some high red fruit tones. Palate has lovely acidity and good depth - my favourite wine of the night. 1999 Domaine des Balisiers, Comte de Peney Cabernet Sauvignon from Switzerland. Full ruby colour with just a hint of amber at the rim, looks deeply extracted. Nose is more oak influenced than fruit but subtle - sweet subdued vanilla, creamy and perhaps some cinnamon. Palate has ripe cabernet fruit with medium tannins. Perceptable vanilla on the medium-plus finish. I never considered Switzerland as a source for Cabernet Sauvignon, whilst I find the wine slightly anonymous this is frankly quite a good effort. 1998 Cieck, Canavese Rosso Again deeply coloured, ruby but this time with some cherry at the rim. High tones on the nose. The palate is lush with good density of fruit. Just a little more interest than the previous wine. 1996 Domaine de Aubuisières, Vouvray moelleux 'Le Marigny' Golden colour. Nose is a little like wet wool but some more flowery tones. In the mouth you get nice acidity and lovely sweetness. Persistent finish - a very nice wine. 1997 Nicolis, Cà Girardia A little darker, pale amber. Nose has some mild oxidised notes, but this is not apparent on the sweet & viscous palate. Finishes with caramel or toffee notes. Quite good. © nanson.ch 2000-2002