Meat
Wagyu Rib Fingers / Jerusalem Artichoke / Vinegar / Passion Fruit
July 2021
Venison heart
August 2015
Spareribs
October 2018
Coq au vin
June 2017
Blue cobia - royal barley – coral
December 2020
Fish & Ribs
August 2021
Parson’s Nose of chicken
September 2015
Lamb
December 2018
Wagyu cheeks
July 2017
Pork Knuckle with Coleslaw
September 2018
Rib Fingers / Peas / Eggplant / Amaranth
September 2021
Oxtail à la Royale
April 2016
Beef sirloin with blood pasta
November 2017
Braised Pork Shoulder with roastet Sweet Potatoes
April 2019
Lamb with Hay Potatoes
January 2018
Veal Shank with Red Wine an smashed Potatoes
July 2019
Savoy Cabbage Praline / Chestnut / Pumpernickel / Horseradish
May 2018
Sirloin with heirloom roots and champignon
July 2016
Pink roasted veal
June 2020
Spaghetti with chicken
April 2015
Saddle of venison with pears and lentils
November 2015
Veal tenderloin with mango relish
May 2015
Curry chicken breast with pumpkin
April 2015
Marinated beef with raisins
April 2015
Marinated beef “Sauerbraten“ with mashed potatoes
May 2015
Pasture-fed ox from Arensch
May 2016
Roulade with onion sauce
May 2015
Vitello Tonnato
May 2015
Fassone beef strips
December 2015
Veal Shank with Potatoes
May 2015
Saddle of lamb Limousin
April 2015
Gammon steak with sauerkraut
November 2015
Traditional Goose
April 2015
Suckling pig with potato parmesan puree
October 2016
Steak
July 2015
Chicken breast with goat cheese
April 2015