Toasted garlic and fennel butter.
Ragout of wild mushrooms and balsamic syrup.
With toast points.
Slow roasted "pulled" pork with spices and toast points.
Pate of pork and veal with pistachios.
Toasted brioche and dill aioli.
Pickled red onions and creme fraiche vinaigrette.
With balsamic vinaigrette.
With extra virgin olive oil and lemon juice.
White anchovies.
Xeres vinegar and Dijon mustard.
Braised white beans with lamb, duck confit, pork belly and sausages.
Wild mushroom risotto and veal jus.
Roasted peppers, caramelized onions, guggisberg Swiss Cheese and bearnaise sauce.
With spatzle, sauerkraut, creme fraiche and cornichon aioli.
Crispy leg and thigh with spatzle, paprika and roasted garlic jus.
Sauerkraut, smoked pork chop, sausage and pork belly.
Entils and bearnaise sauce.
Vegetable tian, brown butter, parsley and balsamic vinegar.
French ham and cheese sandwich with bechamel sauce.
Caramelized fennel, potato mousseline and goat cheese.
Bearnaise sauce.
Pulled and sauteed with bearnaise sauce.
Potato mousseline and sweet and sour onions.
Braised pork shank and belly with whole grain mustard sauce.
Fregula pasta risotto and rosemary jus.
Farfel, lemon-rosemary glaze and roasted root vegetables.
Tomato confit, haricots verts and truffle butter.
Crispy duck leg with sweet potato puree and braised cabbage.
With caramelized fennel, potato mousseline and goat cheese.
With potato mousseline and sweet and sour onions.
Crispy leg and thigh with spatzle, paprika and roasted garlic jus.
French ham and cheese sandwich with bechamel sauce.
With brown butter, parsley and balsamic vinegar.
Braised white beans with lamb, duck confit, pork belly and sausages.
Pulled and sauteed with bearnaise sauce.
With roasted peppers, caramelized onions and sauce bearnaise.
Sauerkraut, smoked pork loin, sausage and pork belly.
With bearnaise sauce.
With pasta risotto and rosemary jus.
With brussel sprouts, noodles and pernod cream.
Crisp duck leg with sweet potato puree.
Grilled with lentils and bearnaise sauce.
With spatzle, sauerkraut, creme fraiche and cornichon aioli.
With almond crust with tomato confit, haricots verts and truffle butter.
Goat cheese.
Onions, anchovies, nicoise olives, capers and reblochon cheese.
St. Paulin cheese, melted leeks, mushrooms and truffle butter.
With rosemary, garlic, Parmesan and Fontina cheese.
With goat cheese and herb breadcrumbs.
And frisee.
With xeres vinegar and Dijon mustard.
With tapenade.
With rouille.
With Bermuda onion and tomato.
Indonesia.
Indonesia.
Praline ice cream.
Balsamic vinegar and fresh strawberry ice cream.
Creme anglaise and vanilla bean ice cream.
Burnt butter cream frosting.