Passionfruit textures and a touch of “Plantation Mangaro” chocolate (65% cocoa), by the Maison Cluizel

seasoned with hazelnut oil and a refreshing touch of apple

toast topped with escargots

geröstete Steinpilze, Cromesquis aus Kalbsfuß und Albufeirasauce

auf gegrilltem Kohlblatt, Sauerkraut-Illusion und dezent geräucherter Sahnenote

Risotto-Emulsion mit elsässischem Safran, Chorizo-Streusel und jungem Blattspinat

caramelised carrots and a full-bodied jus

käsknepfle and leek-stuffed mushrooms

perfectly cooked, in a Florentine-inspired vol-au-vent nest

our interpretation of a Black Forest gâteau

with orange, Grand Marnier liqueur, vanilla ice cream

deconstructed, fromage blanc sorbet

Cheese selection by M.O.F. awarded cheese maker Cyril Lohro