25. a 26. 12. 2023

Starter

Smoked salmon with horseradish créme fraiche, pickled shallots, quail egg and brioche

Meat main course

Wagyu beef cheeks with truffled Hasselback potatoes, carrot purée and sauce Bordelaise

Dessert

Choux au Craquelin with Crème Chantilly, apple compote and organic acacia honey