Spring menu 2019

Let ‘s revive the memories from your event at AVEQIA!

This is where we have collected all the recipes from this year’s spring menu. You can also read about the paired wines!

Antech Crémant de Limoux

Interactive lunch and conference

Conference

Château Vessière, cuvée tradition

Château Vassère has clear aromas of black cherries and blackberrries together with an elegant spicyness and…

Agnolotti with potato, baked egg yolk, sage foam and crispy potato

A delicious vegetarian course with homemade agnolotti, potato, baked egg yolk, sage foam and crispy potato…

Roast and braised lamb with Jerusalem artichoke, carrots and gooseberries

Wente Beyer Ranch Zinfandel

Wente Beyer Ranch Zinfandel from California is rich in fruit with tones of fully ripe red…

Churchill´s Late Bottle Vintage Port

Churchill’s late bottle vintage port is a rich but elegant port with fresh acidity from fruits…

Liquorice honeycomb with lemon pâte de fruits, lemon sponge cake and fennel sorbet

Liquorice honeycomb with lemon pâte de fruits, lemon sponge cake and fennel sorbet.