Christmas Menu

Spending quality time together and bringing the end of the year to a culinary close - this is best done with a special goose dinner in an architecturally impressive setting here at AXICA. Our chefs Wolfgang Keller and André Steuer have given a modern interpretation of the classic goose menu for your Christmas party, but do not forgo the usual wintery flavors such as cinnamon, aniseed or clove, which beam us into a calm and pre-festive season. In five courses we surprise you with unusual taste experiences, where each course has its own specialty. Of course, we have also created a menu for vegetarians, equally aromatic and refined to all courses, so that the festive gathering is a pleasure for everyone.

 

STARTER
Snacks from the homemade AXICA fermentation

 

INTERMEDIATE COURSE
Goose breast, sousvide cooked I beetroot I fermented blackberry jus sweet and sour apple I aniseed

 

INTERMEDIATE COURSE
Consommé Double of goose I goose egg yolk I bread dumpling
rock mushroom



MAIN COURSE I MEAT
Confit leg of goose I Christmas spices I leek crust I orange red cabbage and potato croissant

 

DESSERT
Christmas stollen I lemon cream I almond I brittle roll stollen cream rum raisin ice cream

 

 

For more details please click HERE.

CONSULTING IS
THE STARTER

Whether tasty snacks for a meeting, delicious finger food, a successful coffee break or an impressive dinner – the right advice and consulting at the beginning is highly important. Simply call us or send a mail.

 

Our Chefs de cuisine

André Steuer &
Wolfgang Keller

+49 30 200086-0

catering@axica.de