The dinner is a little bit more elaborate, but worth the effort. Todays appetizer is a sunchoke soup with wild-boar smoked ham. As a main dish we serve slow cooked beefshoulder with potato-truffle mash and we finish the meal with a mangoparfait on rasberry mousse. Our wine recommendation for this menu is the 2005 „Cuvée Cecile“ from the vineyard Grand Bourjassot.
When it comes to cooking the most important thing for Christoph & Philipp is fun and a wholesome natural taste. We… Continue
Posted on March 12, 2008 at 9:59am