Saddle of Venison with Fruity Rhubarb Note
Main Course
Wild Boar Rack with Pumpkin and Cream Cheese Board
Main Course
Duck Leg with Honey-Orange Glaze
Main Course
Stuffed Pheasant Breast Rolls with Wild Garlic and Swede Purée
Main Course
Wild Boar Roast with Chestnut Pears
Main Course
Braised Venison Leg in Red Wine Game Stock
Main Course
Fillet Medallions with Herb Dumplings and Onion Sauce
Main Course
Mole Cake
Cake
Seductive Venison Wellington
Main course
Plum and apple stuffed chicken
Main course
Fine Cream Tartlets
Cake
Mushroom Lasagna with creamy Béchamel
Casserole
Braised Veal Shoulder with Herbs
Main course
Handcrafted Diplomat Cake
Stuffed cake
Spice Cake Confection with Marzipan Filling
Cake
Homemade Lobster Cream
Soup
Truffle Omelette Bites on Brioche
Finger Food
Argentinian Stuffed Chicken Roll
Main course
Ragout of Fillet Tips with Truffle Note
Main course
Cookie Cake with Custard Cream and Chocolate
Cake
Rice with oriental jewels
Rice or Pasta Salad
Red Beet Risotto with Herb Cream Cheese
Main Course
Veal roast in white wine vinegar stock
Main course
Stuffed Chicken with Prawns and Porcini Mushrooms
Main course