Schloss Filseck Vujicic Gastro Gmbh Co. Kg

We were so happy. Better said, I was so happy. For a long time planned, owed a report on Pro7, the five best star kitchens were searched in Germany with the best price of performance ratio (e.g. the Dobler`s in the Mannheimer Schwetzinger Vorstadt And this is the beauty here at Gastro Guide. There is the category price performance ratio, one of 5 categories and the points are almost always 100% in the overall result. But, of course, the service and the ambience, not only what is on the plate, also belongs to the price of performance ratio. Separately, I evaluate the food, whether the carving costs 5, 15 or 35 euros. So much for the Gastro Guide base. I plan our August vacation. In the runway I contact the castle Filseck. The first and second contact very professional. On the scheduled arrival I could only have one approx. We should have 2/3 of the way behind us. (German language, Swedish language : But then we arrived 10 minutes before the opening and were able to kill us at the castle Filseck. That's all right. There's really money behind keeping such a huge castle in the best shape. You can see that the whole show is subsidized by the Sparkasse. In addition to the Schlosshof (1 star there is the actual restaurant (1 star as well as an outdoor “Bistro” gastronomy for cyclists and hikers (at the castle numerous paths pass; without star The door goes up slowly and we are asked if outside or inside. After we looked inside, it was clear. The permanent pope on the throne, chique in the “Separee” of the castle. An open window provided neat fresh air, the table covered with white fabric napkins and noble table cloth. The places had at least 4 5 meters apart, so it must be in the star kitchen. First impression class And already we get the menu for lunch. Since I signed up for the newsletter, I knew what to expect in advance. The guest can be selected from three different appetizers, three different main courses (fish, meat and vegetarian as well as two or sometimes three desserts 2, 3 , 4 or 5 gear menus. I'm fine. Since we were only on our way through and we did not know how lush the “Amuse” would be, we left it at 3 courses. My better half opted for cheese in the crispy shell – Orecchiete ala Genovese – Yuzu Creme Brülee with coriander ice cream. My one for fish soup with coconut – Kalbsbäckchen – chocolate souffle. Again to remember: Variety of veal cookies (Plural *Klugscheisser Mode from Then we were served pretty on a wooden board three kinds of bread and two different self-made butter. The one, a kind of herbal foam butter, the other standard. In both, unfortunately, the fine sand was missing, the herbal butter was not really tasted. This first wink should then unfortunately move through the whole menu. Hardly stood the wooden board, our appetizers came. Unfortunately no Amuse Gueule. When I think about the normal standard, what did we make small culinary discoveries about it at noon and in the evening? There's no one here. Nothing is, unfortunately, nothing, and bread is not an amuse gueule. I also didn't like time management. Not from “Brot” to the appetizer, no, during the whole menu. Sit for two to three hours. Feeling comfortable, always something to bite in the hand. When the bread is empty, it is asked that guests from the “Service Eyes” never disregard. But not intrusive? Pustekuchen. It could be a little more “intrusion”. Also, it was not asked whether it could be a beer or a bottle of water. My better half had the wish in between for a second bottle of water, but nothing happened. Back to the appetizers: We had not yet tasted bread, the appetizer came. Cheese in the crispy coat visually a highlight, tastefully also. It crispy, the noble cheese very fine. My fish soup tastefully good. I thought it was a kind of “clear fish soup” with coconut insert and the Sesam shrimp. No, there was a very tasty soup bound with coconut milk. It was well tasted, but the sesame and the tiny shrimp in the soup floated. If one bites on the shrimps does not come against one of the sesame, I imagined it quite differently. Maybe the Sesam Shrimps separately in a vessel? This was not an eye-catcher: It continued with the main courses: Even made pasta, as well as the calf cookies. There must have been lost a calf bag on the way to the guest, which was unfortunately only one on the plate. That was super-small, it fell apart when the knife approached the bakery. But? I'd like to have a sauce. A dish without a sauce? There was also no sauce in the map, but bags without sauce is nix. It was a little liquid on the black rice, but the rice sucked it all up. I don't have to have the “Venere” rice anymore anyway. Unfortunately, I lacked the sauce where rice was all. There was another kind of marinated beetroot, which unfortunately tasted after nothing, just sour. My wife tasted the noodles. I would have let her go back. There was no taste. I therefore asked if the noodles were prepared in meat broth a`la Romana, because that is what it is in my Italian cookbook. Pasta That was negated. Only in low-salt water. I lacked some sugar, pepper and salt in the noodle dish. Salt and sugar are also missing from the noodle water. Or you have the salt too late in the noodle water, it smelled like handcrafted mistakes. A menu is like a voltage arc. The best comes to the end. So much for theory. The desserts come. I was so excited about my souffle, but when I saw the plate he was taken to our table, I'd rather have let him go right away. And so should. Because that was a culinary revelation oath. If I order a red golf GTI at VW, I would also like to take a red golf “GTI” from the factory. And not in a purple color golf “Bon Jovi”. I had to think about that when I saw the soufflee imitat on my plate. A chocolate cake with flour and no pure egg foam chocolate food. Sit 6. Also the promised cream ice, turned into a hearty chocolate sorbet as in magic hand. It wasn't ice cream. That was a sorbet. There was a lack of creaminess, fumigation, cream, egg yolk, beaten protein. But the beaten protein was already missing from the souffle. That was pure disappointment all the way. Even because I don't like food at all. Marc074 may remember a celebration where he was with me. There was a chocolate tubule where he wanted to have the recipe. This is also made up of 40% tasty chocolate, but rather Marc074: My dessert was at least 3 classes better than what I got here. And I'm not a learned cook. My better half immediately realized that I was completely disappointed and offered her delicious dessert. That was great. Delicious cream broth, with fine coriander ice cream. She also found my real dessert good, she likes herbe desserts. But she also said, “This is never a souffle, that is a stinky chocolate cake with liquid core.” Was well done, but in my opinion, in the star kitchen has lost nix. This is sometimes available at Dimi at the Waldhof for 3,50 with a ball of Mango Mövenpick ice cream. Conclusion: Overall, this was a decent price performance ratio. Even though I was critical about many things. Since the “slept” service has to be included, I forgive for a short 4 stars in price. The small pils (4,10 and the bottle of water (7,90 then quickly relativize the menu price of 26 euros each. I have annoyed myself anyway, as I get the bids here privately at least two classes better. I don't have to come here again. No recommendation!!

We were so happy. Better said, I was so happy. For a long time planned, owed a report on Pro7, the five best star kitchens were searched in Germany with the best price of performance ratio (e.g. the Dobler`s in the Mannheimer Schwetzinger Vorstadt And this is the beauty here at Gastro Guide. There is the category price performance ratio, one of 5 categories and the points are almost always 100% in the overall result. But, of course, the service and the ambience, not only what is on the plate, also belongs to the price of performance ratio. Separately, I evaluate the food, whether the carving costs 5, 15 or 35 euros. So much for the Gastro Guide base. I plan our August vacation. In the runway I contact the castle Filseck. The first and second contact very professional. On the scheduled arrival I could only have one approx. We should have 2/3 of the way behind us. (German language, Swedish language : But then we arrived 10 minutes before the opening and were able to kill us at the castle Filseck. That's all right. There's really money behind keeping such a huge castle in the best shape. You can see that the whole show is subsidized by the Sparkasse. In addition to the Schlosshof (1 star there is the actual restaurant (1 star as well as an outdoor “Bistro” gastronomy for cyclists and hikers (at the castle numerous paths pass; without star The door goes up slowly and we are asked if outside or inside. After we looked inside, it was clear. The permanent pope on the throne, chique in the “Separee” of the castle. An open window provided neat fresh air, the table covered with white fabric napkins and noble table cloth. The places had at least 4 5 meters apart, so it must be in the star kitchen. First impression class And already we get the menu for lunch. Since I signed up for the newsletter, I knew what to expect in advance. The guest can be selected from three different appetizers, three different main courses (fish, meat and vegetarian as well as two or sometimes three desserts 2, 3 , 4 or 5 gear menus. I'm fine. Since we were only on our way through and we did not know how lush the “Amuse” would be, we left it at 3 courses. My better half opted for cheese in the crispy shell – Orecchiete ala Genovese – Yuzu Creme Brülee with coriander ice cream. My one for fish soup with coconut – Kalbsbäckchen – chocolate souffle. Again to remember: Variety of veal cookies (Plural *Klugscheisser Mode from Then we were served pretty on a wooden board three kinds of bread and two different self-made butter. The one, a kind of herbal foam butter, the other standard. In both, unfortunately, the fine sand was missing, the herbal butter was not really tasted. This first wink should then unfortunately move through the whole menu. Hardly stood the wooden board, our appetizers came. Unfortunately no Amuse Gueule. When I think about the normal standard, what did we make small culinary discoveries about it at noon and in the evening? There's no one here. Nothing is, unfortunately, nothing, and bread is not an amuse gueule. I also didn't like time management. Not from “Brot” to the appetizer, no, during the whole menu. Sit for two to three hours. Feeling comfortable, always something to bite in the hand. When the bread is empty, it is asked that guests from the “Service Eyes” never disregard. But not intrusive? Pustekuchen. It could be a little more “intrusion”. Also, it was not asked whether it could be a beer or a bottle of water. My better half had the wish in between for a second bottle of water, but nothing happened. Back to the appetizers: We had not yet tasted bread, the appetizer came. Cheese in the crispy coat visually a highlight, tastefully also. It crispy, the noble cheese very fine. My fish soup tastefully good. I thought it was a kind of “clear fish soup” with coconut insert and the Sesam shrimp. No, there was a very tasty soup bound with coconut milk. It was well tasted, but the sesame and the tiny shrimp in the soup floated. If one bites on the shrimps does not come against one of the sesame, I imagined it quite differently. Maybe the Sesam Shrimps separately in a vessel? This was not an eye-catcher: It continued with the main courses: Even made pasta, as well as the calf cookies. There must have been lost a calf bag on the way to the guest, which was unfortunately only one on the plate. That was super-small, it fell apart when the knife approached the bakery. But? I'd like to have a sauce. A dish without a sauce? There was also no sauce in the map, but bags without sauce is nix. It was a little liquid on the black rice, but the rice sucked it all up. I don't have to have the “Venere” rice anymore anyway. Unfortunately, I lacked the sauce where rice was all. There was another kind of marinated beetroot, which unfortunately tasted after nothing, just sour. My wife tasted the noodles. I would have let her go back. There was no taste. I therefore asked if the noodles were prepared in meat broth a`la Romana, because that is what it is in my Italian cookbook. Pasta That was negated. Only in low-salt water. I lacked some sugar, pepper and salt in the noodle dish. Salt and sugar are also missing from the noodle water. Or you have the salt too late in the noodle water, it smelled like handcrafted mistakes. A menu is like a voltage arc. The best comes to the end. So much for theory. The desserts come. I was so excited about my souffle, but when I saw the plate he was taken to our table, I'd rather have let him go right away. And so should. Because that was a culinary revelation oath. If I order a red golf GTI at VW, I would also like to take a red golf “GTI” from the factory. And not in a purple color golf “Bon Jovi”. I had to think about that when I saw the soufflee imitat on my plate. A chocolate cake with flour and no pure egg foam chocolate food. Sit 6. Also the promised cream ice, turned into a hearty chocolate sorbet as in magic hand. It wasn't ice cream. That was a sorbet. There was a lack of creaminess, fumigation, cream, egg yolk, beaten protein. But the beaten protein was already missing from the souffle. That was pure disappointment all the way. Even because I don't like food at all. Marc074 may remember a celebration where he was with me. There was a chocolate tubule where he wanted to have the recipe. This is also made up of 40% tasty chocolate, but rather Marc074: My dessert was at least 3 classes better than what I got here. And I'm not a learned cook. My better half immediately realized that I was completely disappointed and offered her delicious dessert. That was great. Delicious cream broth, with fine coriander ice cream. She also found my real dessert good, she likes herbe desserts. But she also said, “This is never a souffle, that is a stinky chocolate cake with liquid core.” Was well done, but in my opinion, in the star kitchen has lost nix. This is sometimes available at Dimi at the Waldhof for 3,50 with a ball of Mango Mövenpick ice cream. Conclusion: Overall, this was a decent price performance ratio. Even though I was critical about many things. Since the “slept” service has to be included, I forgive for a short 4 stars in price. The small pils (4,10 and the bottle of water (7,90 then quickly relativize the menu price of 26 euros each. I have annoyed myself anyway, as I get the bids here privately at least two classes better. I don't have to come here again. No recommendation!!

We were so happy. Better said, I was so happy. For a long time planned, owed a report on Pro7, the five best star kitchens were searched in Germany with the best price of performance ratio (e.g. the Dobler`s in the Mannheimer Schwetzinger Vorstadt And this is the beauty here at Gastro Guide. There is the category price performance ratio, one of 5 categories and the points are almost always 100% in the overall result. But, of course, the service and the ambience, not only what is on the plate, also belongs to the price of performance ratio. Separately, I evaluate the food, whether the carving costs 5, 15 or 35 euros. So much for the Gastro Guide base. I plan our August vacation. In the runway I contact the castle Filseck. The first and second contact very professional. On the scheduled arrival I could only have one approx. We should have 2/3 of the way behind us. (German language, Swedish language : But then we arrived 10 minutes before the opening and were able to kill us at the castle Filseck. That's all right. There's really money behind keeping such a huge castle in the best shape. You can see that the whole show is subsidized by the Sparkasse. In addition to the Schlosshof (1 star there is the actual restaurant (1 star as well as an outdoor “Bistro” gastronomy for cyclists and hikers (at the castle numerous paths pass; without star The door goes up slowly and we are asked if outside or inside. After we looked inside, it was clear. The permanent pope on the throne, chique in the “Separee” of the castle. An open window provided neat fresh air, the table covered with white fabric napkins and noble table cloth. The places had at least 4 5 meters apart, so it must be in the star kitchen. First impression class And already we get the menu for lunch. Since I signed up for the newsletter, I knew what to expect in advance. The guest can be selected from three different appetizers, three different main courses (fish, meat and vegetarian as well as two or sometimes three desserts 2, 3 , 4 or 5 gear menus. I'm fine. Since we were only on our way through and we did not know how lush the “Amuse” would be, we left it at 3 courses. My better half opted for cheese in the crispy shell – Orecchiete ala Genovese – Yuzu Creme Brülee with coriander ice cream. My one for fish soup with coconut – Kalbsbäckchen – chocolate souffle. Again to remember: Variety of veal cookies (Plural *Klugscheisser Mode from Then we were served pretty on a wooden board three kinds of bread and two different self-made butter. The one, a kind of herbal foam butter, the other standard. In both, unfortunately, the fine sand was missing, the herbal butter was not really tasted. This first wink should then unfortunately move through the whole menu. Hardly stood the wooden board, our appetizers came. Unfortunately no Amuse Gueule. When I think about the normal standard, what did we make small culinary discoveries about it at noon and in the evening? There's no one here. Nothing is, unfortunately, nothing, and bread is not an amuse gueule. I also didn't like time management. Not from “Brot” to the appetizer, no, during the whole menu. Sit for two to three hours. Feeling comfortable, always something to bite in the hand. When the bread is empty, it is asked that guests from the “Service Eyes” never disregard. But not intrusive? Pustekuchen. It could be a little more “intrusion”. Also, it was not asked whether it could be a beer or a bottle of water. My better half had the wish in between for a second bottle of water, but nothing happened. Back to the appetizers: We had not yet tasted bread, the appetizer came. Cheese in the crispy coat visually a highlight, tastefully also. It crispy, the noble cheese very fine. My fish soup tastefully good. I thought it was a kind of “clear fish soup” with coconut insert and the Sesam shrimp. No, there was a very tasty soup bound with coconut milk. It was well tasted, but the sesame and the tiny shrimp in the soup floated. If one bites on the shrimps does not come against one of the sesame, I imagined it quite differently. Maybe the Sesam Shrimps separately in a vessel? This was not an eye-catcher: It continued with the main courses: Even made pasta, as well as the calf cookies. There must have been lost a calf bag on the way to the guest, which was unfortunately only one on the plate. That was super-small, it fell apart when the knife approached the bakery. But? I'd like to have a sauce. A dish without a sauce? There was also no sauce in the map, but bags without sauce is nix. It was a little liquid on the black rice, but the rice sucked it all up. I don't have to have the “Venere” rice anymore anyway. Unfortunately, I lacked the sauce where rice was all. There was another kind of marinated beetroot, which unfortunately tasted after nothing, just sour. My wife tasted the noodles. I would have let her go back. There was no taste. I therefore asked if the noodles were prepared in meat broth a`la Romana, because that is what it is in my Italian cookbook. Pasta That was negated. Only in low-salt water. I lacked some sugar, pepper and salt in the noodle dish. Salt and sugar are also missing from the noodle water. Or you have the salt too late in the noodle water, it smelled like handcrafted mistakes. A menu is like a voltage arc. The best comes to the end. So much for theory. The desserts come. I was so excited about my souffle, but when I saw the plate he was taken to our table, I'd rather have let him go right away. And so should. Because that was a culinary revelation oath. If I order a red golf GTI at VW, I would also like to take a red golf “GTI” from the factory. And not in a purple color golf “Bon Jovi”. I had to think about that when I saw the soufflee imitat on my plate. A chocolate cake with flour and no pure egg foam chocolate food. Sit 6. Also the promised cream ice, turned into a hearty chocolate sorbet as in magic hand. It wasn't ice cream. That was a sorbet. There was a lack of creaminess, fumigation, cream, egg yolk, beaten protein. But the beaten protein was already missing from the souffle. That was pure disappointment all the way. Even because I don't like food at all. Marc074 may remember a celebration where he was with me. There was a chocolate tubule where he wanted to have the recipe. This is also made up of 40% tasty chocolate, but rather Marc074: My dessert was at least 3 classes better than what I got here. And I'm not a learned cook. My better half immediately realized that I was completely disappointed and offered her delicious dessert. That was great. Delicious cream broth, with fine coriander ice cream. She also found my real dessert good, she likes herbe desserts. But she also said, “This is never a souffle, that is a stinky chocolate cake with liquid core.” Was well done, but in my opinion, in the star kitchen has lost nix. This is sometimes available at Dimi at the Waldhof for 3,50 with a ball of Mango Mövenpick ice cream. Conclusion: Overall, this was a decent price performance ratio. Even though I was critical about many things. Since the “slept” service has to be included, I forgive for a short 4 stars in price. The small pils (4,10 and the bottle of water (7,90 then quickly relativize the menu price of 26 euros each. I have annoyed myself anyway, as I get the bids here privately at least two classes better. I don't have to come here again. No recommendation!!

We were so happy. Better said, I was so happy. For a long time planned, owed a report on Pro7, the five best star kitchens were searched in Germany with the best price of performance ratio (e.g. the Dobler`s in the Mannheimer Schwetzinger Vorstadt And this is the beauty here at Gastro Guide. There is the category price performance ratio, one of 5 categories and the points are almost always 100% in the overall result. But, of course, the service and the ambience, not only what is on the plate, also belongs to the price of performance ratio. Separately, I evaluate the food, whether the carving costs 5, 15 or 35 euros. So much for the Gastro Guide base. I plan our August vacation. In the runway I contact the castle Filseck. The first and second contact very professional. On the scheduled arrival I could only have one approx. We should have 2/3 of the way behind us. (German language, Swedish language : But then we arrived 10 minutes before the opening and were able to kill us at the castle Filseck. That's all right. There's really money behind keeping such a huge castle in the best shape. You can see that the whole show is subsidized by the Sparkasse. In addition to the Schlosshof (1 star there is the actual restaurant (1 star as well as an outdoor “Bistro” gastronomy for cyclists and hikers (at the castle numerous paths pass; without star The door goes up slowly and we are asked if outside or inside. After we looked inside, it was clear. The permanent pope on the throne, chique in the “Separee” of the castle. An open window provided neat fresh air, the table covered with white fabric napkins and noble table cloth. The places had at least 4 5 meters apart, so it must be in the star kitchen. First impression class And already we get the menu for lunch. Since I signed up for the newsletter, I knew what to expect in advance. The guest can be selected from three different appetizers, three different main courses (fish, meat and vegetarian as well as two or sometimes three desserts 2, 3 , 4 or 5 gear menus. I'm fine. Since we were only on our way through and we did not know how lush the “Amuse” would be, we left it at 3 courses. My better half opted for cheese in the crispy shell – Orecchiete ala Genovese – Yuzu Creme Brülee with coriander ice cream. My one for fish soup with coconut – Kalbsbäckchen – chocolate souffle. Again to remember: Variety of veal cookies (Plural *Klugscheisser Mode from Then we were served pretty on a wooden board three kinds of bread and two different self-made butter. The one, a kind of herbal foam butter, the other standard. In both, unfortunately, the fine sand was missing, the herbal butter was not really tasted. This first wink should then unfortunately move through the whole menu. Hardly stood the wooden board, our appetizers came. Unfortunately no Amuse Gueule. When I think about the normal standard, what did we make small culinary discoveries about it at noon and in the evening? There's no one here. Nothing is, unfortunately, nothing, and bread is not an amuse gueule. I also didn't like time management. Not from “Brot” to the appetizer, no, during the whole menu. Sit for two to three hours. Feeling comfortable, always something to bite in the hand. When the bread is empty, it is asked that guests from the “Service Eyes” never disregard. But not intrusive? Pustekuchen. It could be a little more “intrusion”. Also, it was not asked whether it could be a beer or a bottle of water. My better half had the wish in between for a second bottle of water, but nothing happened. Back to the appetizers: We had not yet tasted bread, the appetizer came. Cheese in the crispy coat visually a highlight, tastefully also. It crispy, the noble cheese very fine. My fish soup tastefully good. I thought it was a kind of “clear fish soup” with coconut insert and the Sesam shrimp. No, there was a very tasty soup bound with coconut milk. It was well tasted, but the sesame and the tiny shrimp in the soup floated. If one bites on the shrimps does not come against one of the sesame, I imagined it quite differently. Maybe the Sesam Shrimps separately in a vessel? This was not an eye-catcher: It continued with the main courses: Even made pasta, as well as the calf cookies. There must have been lost a calf bag on the way to the guest, which was unfortunately only one on the plate. That was super-small, it fell apart when the knife approached the bakery. But? I'd like to have a sauce. A dish without a sauce? There was also no sauce in the map, but bags without sauce is nix. It was a little liquid on the black rice, but the rice sucked it all up. I don't have to have the “Venere” rice anymore anyway. Unfortunately, I lacked the sauce where rice was all. There was another kind of marinated beetroot, which unfortunately tasted after nothing, just sour. My wife tasted the noodles. I would have let her go back. There was no taste. I therefore asked if the noodles were prepared in meat broth a`la Romana, because that is what it is in my Italian cookbook. Pasta That was negated. Only in low-salt water. I lacked some sugar, pepper and salt in the noodle dish. Salt and sugar are also missing from the noodle water. Or you have the salt too late in the noodle water, it smelled like handcrafted mistakes. A menu is like a voltage arc. The best comes to the end. So much for theory. The desserts come. I was so excited about my souffle, but when I saw the plate he was taken to our table, I'd rather have let him go right away. And so should. Because that was a culinary revelation oath. If I order a red golf GTI at VW, I would also like to take a red golf “GTI” from the factory. And not in a purple color golf “Bon Jovi”. I had to think about that when I saw the soufflee imitat on my plate. A chocolate cake with flour and no pure egg foam chocolate food. Sit 6. Also the promised cream ice, turned into a hearty chocolate sorbet as in magic hand. It wasn't ice cream. That was a sorbet. There was a lack of creaminess, fumigation, cream, egg yolk, beaten protein. But the beaten protein was already missing from the souffle. That was pure disappointment all the way. Even because I don't like food at all. Marc074 may remember a celebration where he was with me. There was a chocolate tubule where he wanted to have the recipe. This is also made up of 40% tasty chocolate, but rather Marc074: My dessert was at least 3 classes better than what I got here. And I'm not a learned cook. My better half immediately realized that I was completely disappointed and offered her delicious dessert. That was great. Delicious cream broth, with fine coriander ice cream. She also found my real dessert good, she likes herbe desserts. But she also said, “This is never a souffle, that is a stinky chocolate cake with liquid core.” Was well done, but in my opinion, in the star kitchen has lost nix. This is sometimes available at Dimi at the Waldhof for 3,50 with a ball of Mango Mövenpick ice cream. Conclusion: Overall, this was a decent price performance ratio. Even though I was critical about many things. Since the “slept” service has to be included, I forgive for a short 4 stars in price. The small pils (4,10 and the bottle of water (7,90 then quickly relativize the menu price of 26 euros each. I have annoyed myself anyway, as I get the bids here privately at least two classes better. I don't have to come here again. No recommendation!!

In front of vujic Gastro! We were once again celebrated there.The rehearsal was really good.But:The eating at the day of the high time was neither in the portions nor in the execution of the rehearsal meal.Bärlauch was unfortunately also confused with maiglöckchen so one has simply left a part of the appetizer without providing it any alternative.A good cook would have had the bear cheerful behind the rehearsal.