Citron

with a cranberry compote and cana de cabra crostini

with cornmeal fried sardines, sieved egg chicory salad and creamy lemon dressing

over a peppercress and rice bean salad, rye crackers and strong mustard sauce

country pate with toasted pistachios duck foie gras and traditional garnish

with parsnip chips

over escarole and caramelized onion, kohlarabi-potato gratin and beef jus

stuffed with raisins, pine nuts and spinach, root vegetable puree and red wine sauce

grilled loin, chestnut sage sausage and roasted leg with herbed spaetzle

with red snapper, shrimp, mussels and clams in a saffron leek broth with rouille

chevre-leek custard green olives, and a frisee salad with smoked onion