In December we decided to go skiing in Portes de Soleil in the French/Swiss Alps with Christmas and again thought that it would be an excellent idea to stay overnight in Becker’s Hotel in Trier.

Still not being able to arrive in time to go for the 8-course tasting menu at Becker’s Restaurant** (also not an experience we want to put our kids through…yet), but we did have a reservation in the Becker’s Weinhaus next door. Less modern, less elaborate, but still refined regional food in a homely setting.

As you can see, it may be argued that it is actually Becker’s Restaurant that is next door to the Weinhaus…

I opted for their Weinhaus menu (EUR 42 for 3 courses, which could also be ordered separately, so I mentioned those individual prices). Chantal and the kids chose à la carte. With the starter and main course, we went for pairings from their own winery.

To go with the bread, there was a shot glass filled with goose fat and a tiny tin of Maldon sea salt flakes. Intense flavours, so a little went a long way…
Amuse: Trout Tartare
Fillet of Beef bouillon with Chives and Pancake Strips (EUR 9,50). The kids started off with a soup they knew from last year’s skiing adventures in Switzerland: an upscale version of Flädli soup.
Chantal opted for the Creamy Potato and Artichoke Soup with Autumn Truffle (EUR 14). The soup was paired with their excellent 2015 Riesling Trocken
Red Beets with Honey-Walnut Vinaigrette, Candied Walnuts and Roasted Scallops (EUR 17,50). My dish was paired with their equally excellent and sweeter 2013 Riesling Feinherb
For the main course, Chantal and the kids all chose the Homemade Ricotta Ravioli with Leek, Brown Butter Sauce and Autumn Truffle (from the Weinhaus menu; EUR 21). The kids didn’t really care for the generous helpings of truffle, so Chantal was pretty content…  This dish was paired with their 2015 Grauburgunder (Pinot Gris) whose freshness was a great match with the ricotta and brown butter sauce.
My main course was Red Wine Braised Ox Cheeks with Celeriac and Pointed Cabbage (EUR 25) and came with their 2009 Spätburgunder (Pinot Noir), still very fruity and herby enough to complement the braised meat.
The Weinhaus menu dessert had several preparations of Chocolate and Oranges (EUR 9.50) Brilliant idea to use bubble wrap as a mould for the chocolate shards, definitely must try that back home.
An honourable mention was this Crème Brûlée with Rum Fruit and Cinnamon Ice-cream (EUR 12). A very nice wintery variation on the classic dessert.

After the wine pairings, we were certain that we had to (again) bring some of their wines back home (or at least on holiday). Last time we went all-out and took home 12 bottles, including various bubblies and brandy. This time we managed to restrain ourselves and opted for the 2014 and 2015 Riesling Trocken, 2015 Riesling Feinherb, 2014 Chardonnay and a bottle of their Cuvée B Sekt.

Defintely will be back next year!

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