Greetings from the kitchen

Bread from Max Kugel from Bonn
with sea salt butter

„Carpaccio“
Raw marinated scallops from Norway
with a piquant cucumber broth, marinated cucumber, sheep's yoghurt and Prunier Redüttchen caviar

„Strammer Max“
Caramelised Ibaiama pork belly
with lovage jus, toasted Max Kugel bread, smoked eel velouté, pickled egg yolk, and glazed Breton lobster

„Espresso Martini“
Espresso sorbet with grape syrup and candied espresso beans

Bresse Poultry „Sweet and Sour“
Breast grilled pink
glazed with acacia honey, long pepper jus, baked thigh, caramelised pineapple,
Roasted pumpkin and foie gras crème brûlée

„Bee sting“
Honey Biscuit Tarts
with caramelised almonds, milk foam, chervil, fresh winter truffle
Aged balsamic, plum compote, and nut butter ice cream

Sweet ending