Saffron and Pepper – an Evening at Muse Berlin

On a Saturday in August it was that time again: another opportunity to highlight saffron’s culinary qualities, this time in the beautiful Muse Berlin, a location known in the German capital for tasty delights! Caroline Grinsted and Tobias Zeller created nine exquisite courses for us, using MIASA Saffron and exciting pepper varieties from all over the world from Pure.Pepper.

Caroline and Tobias are Berlin’s pioneers of the supper club scene. They founded the Thyme Supperclub in 2010 and since then have been catering for unknown taste palates within their own private four walls. As a meeting place, combined with exceptional food and fine wines, the Thyme Supperclub soon become a much sought-after event. That’s how the idea of an exclusive restaurant event came about where we were able to host our saffron and pepper dinner for keen gourmets.

Back to the event in August and it’s a hot summer day; the many guests are greeted with saffron Champagne, canapés of black pepper and cheddar crackers and saffron Arancini with green asparagus. A noble introduction to an extraordinary dinner event.

The premises of the Muse have been stylishly designed by Tobias; personal works of art cover the walls and large wooden tables await the many guests, that meet at Muse every week. The culinary delights are conjured up by the passionate cook Caroline who, on our evening, treats 40 or so guests to her skills, but never loses her remarkable calm. The dedication of Tobias and Caroline can be tasted in every bite and so we look forward to the second and third courses: salmon with pink pepper and baked cod with saffron, almond and garlic sauce. With it, Tobias, the wine connoisseur, serves a light French Chardonnay from Louis Latour.

Caroline and Tobias know how to create an unique and intimate atmosphere in their restaurant; the mood is relaxed and the guests are soon engaged in stimulating conversation. Meanwhile, we are blessed with the next course, consisting of glass noodle salad with sesame seeds, coriander and white pepper, followed by a pistachio soup with saffron and orange juice – a whole new interpretation of our popular spice. Perfectly complemented with a Sauvignon Blanc from Germany.

Muse’s secret to success is not only down to its charm and the warmth of the two owners; it is also due to the fine selection of their produce. Caroline and Tobias maintain personal contact with their suppliers and educate their guests on the providence of their ingredients – so it goes without saying that the meat is also organic. As a main course, juicy roast beef is served with black pepper sauce, peppers, onions and saffron couscous. The tender beef with spicy sauce and the Mediterranean vegetables on couscous, adds a touch of the Orient, and is complemented with a full-bodied, berry-like wine, Cabernet Franc.

Anyone who thought that evening that after six exquisite courses they wouldn’t be able to eat another bite, was very much mistaken because the strawberry ice-cream with black pepper and basil sauce challenged the taste buds yet again in the loveliest way, and was brilliantly followed by a light dessert of indulgent saffron rice with rose water jelly.

It was a successful evening in a particularly special setting and we were delighted by the many inspirational and varied interpretations of our spice. New taste opportunities have been opened up and we are looking forward to a next event – to which you are cordially invited as well!
So we say: see you next time, and for the grand finale, relish the Petit Four made from saffron and lemon cookies and black chocolate with black pepper, truffles and soft goats cheese.