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.

Do you remember the starter with the scallops and raw shrimp? The middle course with sage pasta and goat cheese or the lamb with Jerusalem artichoke and crunchy carrots that you cooked as main course? Perhaps you would like to recreate the dessert with liquorice and lemon at home?

Let’s get cooking!

Grilled scallop with raw shrimp, tomatillo and spinach crisp

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.