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

Pie filled with beef cheek, served with a foamy porcini butter sauce, a classic jus, and leek oil.

Mexican tacos with the spicy smoky sensation of Tabasco Chipotle.

Sous-vide cooked duck breast, pan-seared on the skin, with preparations of carrot, parsnip, confit potatoes, and blackberry jus.

Veal cheek with an espuma of epoisse and potato, an egg yolk, and pickled truffles.