Geschmorte Kalbsbäckchen mit Jus nach asiatischer Art | Kartoffelpüree | Gefüllte Piquillo-Paprika mit Aubergine und Kräutersalat (von Gastkoch Olivier Jean)

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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Geschmorte Kalbsbäckchen mit Jus nach asiatischer Art | Kartoffelpüree | Gefüllte Piquillo-Paprika mit Aubergine und Kräutersalat (von Gastkoch Olivier Jean)

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Erdnüsse
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Soja
Sulphiten

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