Mother's Day at Restaurant Redüttchen in Bonn

“Greetings from the kitchen“

Bread by Max Kugel from Bonn
with sea salt butter

“Cocktail”
Wild-Caught Shrimp marinated
with cocktail sauce, fermented cherry tomatoes,
passion fruit and lettuce

Sea bass from the Bay of Biscay
Baked in puff pastry
with tarragon stock and sautéed chanterelles

“Interlude”

“Filet Mignon”
Medallions of German Angus beef, seared until medium-rare
with Madeira glaze and glazed asparagus spears
and potato gratin

“Pavlova”
Meringue Tart with Tahitian Vanilla
with basil sorbet, marinated strawberries,
caramelized hazelnuts
and pastry cream


“A Sweet Ending”