Carpaccio from the smoked goose with vinegreat from the black elder
Foie gras with blackberries on butter brioche
Dumplings field with roasted goose
Soup of goose with roasted spring onion and pear with a bun of pearl barley with dried mushrooms
Goose's breast on mousse from the russet with the aromatic substance of the Calvados with plum potato dumpling
Confit goose leg with cherry and horseradish sauce served with potato dumplings and pan-fried beetroot
Half of the goose stuffed with the buttery bun, dried apricots and walnuts
Goose stuffed with the buttery bun, apricots and walnuts with potato dumpling and fried beets
Meal for 4 person – order 24 h earlier
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