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Veal tenderloin with mango relish
May 2015
Andreas Miessmer
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Roast Saddle of Venison
May 2015
Heiko Antoniewicz
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Foie gras
May 2015
Alvin Leung
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Cod
May 2015
Alvin Leung
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Apple millefeuille and cinnamon mousse
April 2015
Danilo Ange
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Pork belly of landrace pork
April 2015
Nils Henkel
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Apricots in Monbazillac
April 2015
Andreas Miessmer
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Rosemary Royal - Rosemary raspberry sous vide infusion
April 2015
Stephan Hinz
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La Reine De Noisette - Berry shrub sous vide infusion
April 2015
Stephan Hinz
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Fruit compote with vanilla ice-cream
April 2015
Danilo Ange
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Paccheri with clams
April 2015
Danilo Ange
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Beef tenderloin, carrots and potatoes
April 2015
Heiko Antoniewicz
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Saddle of lamb with ratatouille
April 2015
Heiko Antoniewicz
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Salmon with dill
April 2015
Heiko Antoniewicz
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Curry chicken breast with pumpkin
April 2015
Heiko Antoniewicz
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Chicken legs
April 2015
Heiko Antoniewicz
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Goulash with lemon potatoes
April 2015
Heiko Antoniewicz
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King prawns with lime
April 2015
Heiko Antoniewicz
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Steamed trout
April 2015
Heiko Antoniewicz
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Egg and potatoes sauce
April 2015
Danilo Ange
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Egg with asparagus tips
April 2015
Danilo Ange
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Spicy short ribs
April 2015
Cindy Kowalyk
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Cape Grim beef tenderloin
April 2015
Peter John Rollinson
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New Zealand Venison
April 2015
Walter Triebl
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Albers Wagyu flank steak
April 2015
Dennis Joza
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Topside of New Zealand venison
April 2015
Matthias Bernwieser
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Duck prepared two ways
April 2015
Darren Teoh Min Guo
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Pike-perch with lemon butter
April 2015
Frank Buchholz
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Watermelon balls in sherry
April 2015
Andreas Miessmer
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Fillet of Scottish „Loch Duart“ salmon
April 2015
Andreas Krolik
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Pole beans with lardo
April 2015
Andreas Miessmer
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Asparagus with Hollandaise sauce
April 2015
Heiko Antoniewicz
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Spaghetti with chicken
April 2015
Jason Logsdon
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Skirt steak
April 2015
Heiko Antoniewicz
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Hake with smoked eel
April 2015
Marc Rennhack
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Roast pork
April 2015
Heiko Antoniewicz
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