Bavette is the Bavarian name for flank steak, and this one was über tender with hints of bbq'y goodness, slightly acidic marinade, melt in your mouth fantasticalness. The rich and creamy celery puree helped to balance the flavors and the swiss chard was in there to make you think you were eating something very healthy. The popcorn? That was just there for fun. Florian (one of the chefs in our epic 'kulinarischer herbst' program we do every year) really outdid himself and elevated a very classic dish to a funky new level. applause!