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euromaxx # a la carte: Traditional Rhine Cuisine / Hans Horberth / turbot strudel with the blood sausage Flönz # 07.01.2010

Suryo BuonoJanuary 8, 2010

Star chef Hans Horberth prepares for us a turbot strudel with the blood sausage "Flönz". He received his first Michelin Star when he was just 29-years-old. We accompany Horberth to his butcher Peter Metternich at the "Naturmetzgerei Hennes" in Cologne which has been in business for more than 100 years. They only sell local products.

https://p.dw.com/p/LOKq