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Vitello Tonnato | Holunderblüten | Kapern
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Waldspaziergang
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Pico de Gallo | Bar de Ligne | Mais
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Schwertmuschel | N25 Kaviar | Bohne
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Saibling | Eingelegte Herzkirsche | Kren
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Brot von Christian Klein & Julius Brantner | Wien / München
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Butter von Jean-Yves Bordier | Saint-Malo
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Olivenöl „Cuvée Amador“ von Castillo de Canena | Jaén
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Karfiol | Limette | Turrón
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Uni | Quitte | Sanddorn
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Räucheraal | Gänseleber von Signore Palestro | Granny Smith
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Feigenblatt | Matsutake | Zimtblüte
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Sherry | Basilikum | Sabayone
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Gewürzmilch | Rote Bete | Himbeere
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Horchata de Valencia | Sudachi | Kayambé Lait
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Flan Parisien
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Apfelstrudel 2.0 | ohne Rosinen
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„Parfum de Siam“
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Weiße Schokolade | Haselnüsse | Trüffel
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Happy End
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menü: dreihundertfünfundneunzig euro
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