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.
Snacks from the homemade AXICA fermentation
Goose breast, sousvide cooked I beetroot I fermented blackberry jus sweet and sour apple I aniseed
Consommé Double of goose I goose egg yolk I bread dumpling
MAIN COURSE I MEAT
Confit leg of goose I Christmas spices I leek crust I orange red cabbage and potato croissant
Christmas stollen I lemon cream I almond I brittle roll stollen cream rum raisin ice cream
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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 &
+49 30 200086-0