Menu 1

Remove the skin and bones from the salmon fillets and cut into 8 slices a finger-thick. Season with salt and place on the buttered cake rack. Add the smoked flour to the wok and heat it at high heat so that it starts to smoke. Place the salmon on the rack in the wok (do not touch the bottom of the wok) and cover. Remove the wok from the heat and allow the salmon to sit in the smoke for 4 minutes, then remove them and put aside. Shortly before service, cook another 8 minutes in a preheated oven at 180 degrees convection air.

Mix all ingredients together, roll the mixture out flat, and carefully season with salt.

Slice the cucumber into paper-thin, long finger-width slices and add them in a bowl with the oil and dill. Marinade at least 2 hours. Then, soak up the oil from the cucumbers and season with salt and pepper. Make each cucumber strip into a little roll and fill with the lemon cream. 

Caramelize the sugar, spices and vanilla in a pan until golden brown, then douse with the white wine and add the vinegar. Bring everything to a boil and then simmer at low temperature for 10 minutes. Add a little water to the cornstarch and then add to the sauce and thicken. Peel the pumpkin and potatoes and dice finely. Cook the potatoes in salt water and then add the pumpkin, still raw, into the warm white wine sauce. Drain the potatoes and pat dry, mix with the pumpkin ragout and carefully season with salt and pepper. The salad tastes excellent warm or cold.

Bring the elderberry flower stock to a boil and thicken slightly with the cornstarch. Season with the lime juice, vinegar, chili, salt and a little sugar to make it sweet-sour. Cook the sauce. Wash the apple, dice very finely with the peel on, and fold into the cooled sauce. Remove the skin and bones from the salmon fillets and cut into 8 very thin slices. Lay them in the elderberry flower-lime sauce so that they are completely covered with it. Allow to marinade at least 10 minutes in the refrigerator and then serve with the diced apple and a little sauce. 

Prepare the fillet of beef and rub with the olive oil Season generously on all sides with the pepper and top with the herbs Heat in the oven at 80 degree using convection air until it reaches a temperature of 54 degrees and then quickly brown it on the grill or in a pan with a little vegetable oil. Season with salt and serve immediately

Peel the sweet potatoes and dice coarsely, peel the shallots and cut into fine strips. Dice the garlic clove and press with a little salt into a mash. Saute potatoes, garlic and shallot with half of the butter and the spices in a pan, douse with the broth, cover and cook at low temperature until the sweet potatoes are soft. Take the cinnamon bark, the cloves, and the cardamom out, add the rest of the butter, and puree everything in a blender until smooth. Season to taste with salt and pepper and keep warm until time to serve.

Dice the garlic clove and press with a little salt into a mash. Cut off the radish leaves, wash under running cold water, remove thick stems and pat dry. Remove mint stems as well and put them in a blender with the olive oil, the Parmesan cheese, the pine nuts and the garlic paste and blend briefly just until they make a fine puree. Season with salt and pepper. Wash the radishes, pat dry and cut in half. Heat the radishes with a little butter and olive oil in a pan, then season cautiously with salt, pepper and nutmeg.

Caramelize the sugar in a heavy pan until golden brown and add the spices. Douse everything with red wine and add the lime peel - reduce to 1/3 and thicken slightly with the cornstarch. Peel the red beet, grate finely, and press through a cloth. Shortly before serving, add the juice to the red wine reduction, pass everything through a sieve and then serve.

Break the chocolate into small pieces and melt with 250 g butter in a pan at low heat. In a separate bowl, beat the eggs, sugar and 1 pinch of salt with a whisk until creamy, about 3 - 4 minutes. Remove the chocolate butter from the stove and immediately mix into the egg mixture. Mix flour, cocoa and baking power and quickly stir into the chocolate butter egg mixture. Pour the dough into a buttered backing pan and smooth. Bake in preheated oven for approximately 25 minutes. Brownies taste best when not thoroughly cooked and are still moist. Crumble 4 small pieces of brownies for the recipe. The remaining brownies can be covered and stored for several days.

Caramelize the sugar in a heavy pan until golden brown, add the muesli and heat. Remove from the heat and allow to cool while stirring constantly so that the sugar sticks to the muesli pieces and everything is nice and crispy. Break the chocolate into small pieces and add to the still warm mixture, mix well and allow to cool.

Freeze the berries on a flat cookie sheet for 20 minutes before serving. Sprinkle them with powdered sugar before serving.

Soften gelatin in cold water, caramelize the sugar in a pan until golden brown and add the vanilla mark. Press the cardamom pods and add with the lime peel, douse with the Bailey’s and bring to a boil. Allow to simmer at low temperature, add the gin and remove from the stove. Press liquid from the gelatin, put in the pot with the Bailey’s/gin mixture and stir till smooth. Put everything in a bowl and chill until it starts to gel. Then, mix everything with a whisk again until smooth and fold the cream into it.

Distribute the mixture on 4 plates, add the caramelized chocolate muesli and sprinkle with the crumbled brownies. Divide the berries over the crumbs and, if available, decorate with sweet cress or chervil. 

Grind the coffee beans in a coffee grinder, cook together with the cardamom, sugar and vanilla to make a strong coffee, then pour through a filter and immediately cool on ice until the liquid is almost completely frozen. Now pour the coffee over a cookie sheet and freeze in the freezer. Stir it up every 30 minutes so that fine ice crystals result.