Carrot and asparagus in broth, wrapped with Alpenschinken and glazed with orange and spices, finished with pumpkin seeds.

Asparagus roll, eel, tarragon and nori with leek oil and tapioca-potato crisp.

Potato flan with egg yolk cream and beurre noisette, land caviar and green asparagus.

Stuffed pasta with mascarpone, mortadella, asparagus, masala sauce, egg yolk cream, green asparagus ribbons, and roasted white asparagus.

In this dish, the cured egg yolk has a beautiful creamy and salty flavor.