> Lobster-Story
The lobster story or...
... how Marko Rankel got has nickname.
Restless sea before Norway's coast. The weather is cloudy and the mood not the best. "A fine meal would be great now!" says one of the passengers. Silence.
Marko Rankel gets up and says calmly:
"Ok, I will prepare original Norwegian lobster like you have never had it before."
He disappears in the kitchen and prepares a dish, which lightens up the sailors faces. Full and a lot more satisfied they drink a toast on the chef.
For the first time he is called the "Lobster-Marko".
Since that time the master chef has proven that he can even handle a 120 kg lobster, which he cooked on an event called "Herzensbrücke". Not just
somehow but with the right timing.
Barely a miracle because the use of the crustacean of any kind is in Lobster-Marko's blood. "Light, delicious cuisine -of course exquisitely
cooked- a good wine and friendly guests... what else could I ask for" he smiles.
Little but good is his credo. If I have to write a lot it has to be Mont Blanc. "Another quote of the master chef: "When cooking for a lot of guests,
timing is everything. And for my timing I have Breitling."
Jedem Tierchen sein Pläsierchen... so meine Meinung.
(R.W. - ein ungenannter Verehrer Rankel'scher Küche)
