Eggnog Pudding
Dessert
Savoy Cabbage Rolls with Potato-Chestnut Filling in Gingerbread Sauce
Main course
Duck Breast with Pearl Onions and Chocolate Duck Stock
Main course
Glazed Apples with Chocolate Coating
Confectionery
Rustic Crust Roast
Main course
Aromatic Spice Salt
Spice Blend
Potato Wrap with Roasted Crumbs
Dumplings
Beef Wellington with Bacon-Wrapped Green Beans and Balsamic Shallots
Main Course
Potato Rosettes
Dumplings
Savory Potato and Spinach Gratin with Feta
Casserole
Hearty Meat Pie
Pastes
Chocolate Peanut Muffins with Caramel
Cake
Wild Boar Roast with Chestnut Pears
Main Course
Orange Biscuits
Biscuits
Mushroom Seitan Pan with Spätzle
Student Cuisine
Hearty Roast Pork with Brussels Sprouts and Sweet Potato
Main Course
Fondue with Three Kinds of Meat and Dips
Main Course
Chocolate Mousse with Aquafaba
Dessert
Braised Beef Classic
Main Course
Pears with Gorgonzola-Walnut Filling
Dessert
Savory Flatbread with Apple and Goat Cheese
Pizza
Beetroot Cream Soup with Caramelized Hazelnuts
Soup
Festive Venison Roast in Red Wine Sauce
Main Course
Duck Breast on Red Cabbage with Polenta Parmesan Cream
Main Course