Restaurants & Bars
Recipies
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Tartar of local beef with Osietra caviar, oxtail jelly and chive cream. |
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Tuna confit on semi-dried tomatoes with lemon-tomato vinaigrette and lightly jellied cucumber salad with mint and pepper cream. |
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Parfait of Tahiti vanilla and Baked Apple Mousse in wafer roll with Grenadine apples. |
Andreas Krolik
