We prepare the essence from galliney and do utilise the complete animal:
Legs are part of the current menu, breasts are represented à la carte in combination with sepia. Bones are the basis for the essence which comes with homemade ricotta- and wild garlic-cannelloni. By the way, the wild garlic has been collected by our chefs and apprentices in the forest of Bad Vilbel. The course is finished with the help of amaranth-cress. You may enjoy a vegetarian version, of course.
Tartar of asparagus with Onsen-egg and Bottarga
The green asparagus is grilled on charcoal, thus refined with a decent taste of fire. Pickled like a ham the white asparagus will show you it’s strong and aromatic character. Both vegetables then are cut to a tartar and flavoured with chives’ oil. Onsen is a Japanese steam bath and a place for recreation. This is also true for eggs: at precisely 64 degree they are cooked for about an hour. That is how to keep their delicate texture. Bottarga is the salted roe of the grey mullet, which we shave upon the egg.
We do blanche the green asparagus before coating it with crunchy roasted hazelnuts and baking it.
Bass from Iceland 54°
Marinated with miso and sake the fish is softly cooked at 54 degree and afterwards grilled on the skin.
Crunchy leg of galliney
It is stewed first and finally grilled.
Cassoulet is a beautiful stew from the Languedoc prepared with mild white beans, white wine, lots of spices and vegetables. We extend it to a fine puree. It is served with a salad of spinach and a tarragon-hollandaise. The Nameko-mushrooms are grown by premium breeding farm Kroll in Mühlheim and are a regional product.
Edel Weiss Original Beans
Edel Weiss is the name of our new chocolate, produced in a sustainable way by Original Beans. The chocolate orginates from the Yuna valley in the Dominican Republic. We do pair it with rhubarb to produce a mousse and arrange it with icecream from fennel juice, crisp fennel, a crunchy dough with caramelised fennel and pearls of rhubarb.arrow_drop_up