Spring menu 2019

Let ‘s revive the memories from your event!

This is where we have collected all the recipes from this year’s spring menu.

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

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.

Interactive lunch and conference

Conference