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    “Born To Be Wild” Autumn Dinner 04.10.2025

    What a wild evening, and it’s not just the food! You know it when your last guests left at 2:15 a.m…….

    Amuse bouche : Wild boar liver pâté

    Wild mushrooms on crust (Croûte aux champignons)

    Wild salmon tartare; Worcester béarnaise sauce

    Quail au Riesling

    Saddle of Venison; Pumpkin purée; Leek celeriac gratin

    The Tatin sisters (apples, pears); Vanilla ice-cream