Menu

with smoked garlic cream and pumpernickel crisp

on tomato carpaccio and tarragon foam

 with sweet-sour mushrooms, cherry tomatoes, diced apple

with ginger gel and frisee salad

with king oyster mushrooms, Jerusalem artichoke puree and sage oil

romanesco and olive pesto

with potatoes, sautéed pointed cabbage and orange chimichurri

rouge with root vegetables and potatoes

with orange mashed potatoes, yellow beets and grapefruit sauce

with rosemary potatoes and sugar beet physalis vegetables

with tomato-concassée and basil

with garlic and parsley croûton

with milk coffee foam, caramelized coriander seeds and lavender meringue

with fig mustard, blackberry gel and grapes