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    Gebratene Pouletbrust mit Portwein-Demi-Glace, Fondantkartoffel, Romanesco, violetter und gelber Blumenkohl

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    Fettuccine with lobster sauce | Seafood | Cherry tomatoes
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    Creamy veal goulash | Toasted almonds | Millet and mixed vegetables (gluten free)
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    Kalbsrahmgulasch | ...
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    Braised veal cheeks with Asian-style jus | Potato purée | Stuffed piquillo pepper with eggplant and herb salad (by guest chef Olivier Jean)
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