Jakobsmuschel

Fenchel - Carpaccio / Kaffir - Limette / Oona - Kaviar / Bronze - Fenchel
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Essenz von Périgord - Trüffeln

Steinpilz – Ravioli / Haselnuss / Kerbel
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“Oro Nero” risotto

Carabineros / meyer - lemon / chive oil
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Champagner - Sorbet

Goldstaub / Rosa Pfeffer
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Beef fillet

Hay / thyme — cocoa nibs — jus / smoked celery - puree / port wine — shallots
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Valrhona Guanaja 70%

Passion fruit / pink pepper
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