Cornichons

Dry-aged beet with smoked crème fraîche, fried capers, herb oil, and a crispy beetroot wafer.

Cheese fondue is the trend. Not as a heavy main course, but rather as a starter or even for lunch. This ‘sandwich’ cheese fondue is a good example.

The spread itself consists of cream, tuna, sour cream, parsley, lemon juice, pepper, and salt. Garnished with vitello carpaccio, cornichons, olives, croutons, and finely chopped red chili pepper.