Gastro-Kolumne

„Lecker Werden“ serviert in einer alten Essener Fabrikhalle

Koch Patrick Jabs ist der Macher von „Lecker Werden“.

Koch Patrick Jabs ist der Macher von „Lecker Werden“.

Foto: Socrates Tassos / FUNKE Foto Services

Essen.  In einer offenen Gastro-Halle steht „Lecker Werden“ seit Jahren für gehobene Küche. Beim Testessen zeigte Koch Patrick Jabs jüngst, was er kann.

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Gegessen wird an Hochtischen und mit Blick auf die Küche

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Geschmortes und Kurzgebratenes vom Rind - zu meckern gab’s nichts

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Mitglied bei Slow Food, was zu besonderer Sorgfalt bei den Grundprodukten verpflichtet

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