Menu of spices
Spices have already played an important role in mediaeval times. As basis for medicine and for conservation purposes, spices were traded as valuable good. Cinnamon, star anise, cardamom among others are not exclusive ingredients anymore. Nonetheless, their use is still of great importance. This was a good reason for our chef de cuisine Wolfgang Keller to become a Sommelier of Spices.
For this we have created our five course menu of spices: Wolfgang combined with the team, for example, a basil cream soup with bay potatoes and clove. The flowery and eucalyptus-like aroma of the basil forms a wonderful contrast to the Laurel with its strong and full-flavoured aroma. Experience this intensive menu with its diverse aromas and dream with it for an evening in distant lands.
Salmon with star anise and cinnamon blossom I candied fennel I buttermilk jelly and tomato-licorice sugo
Basil cream soup I potato with bay leaf and clove
Involtini of free-range chicken with lime I almond risotto I moroccan lemon and Sechuan pepper
MAIN COURSE I MEAT
Brisket with rosehip I parsley I banana and mustard foam
MAIN COURSE I VEGETARIAN OR VEGAN
Smoked vegetables with rosehip I parsley
banana and mustard foam
Tonka bean crème brulée with chocolate-chipottle ice cream I beetroot
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