Asian Broth Fondue with Fish and Meat
Soup
Duck Breast on Red Cabbage with Polenta Parmesan Cream
Main Course
Saddle of Venison with Quince-Rosemary Chutney
Main Course
Hearty Meat Pie
Pastes
Roasted Filet Steak with Tarragon Sauce
Main Course
Saddle of Venison with Crayfish, Kale, Pumpkin Cream, and Blueberry Chutney
Main Course
Woodcock with Saffron Risotto
Main Course
Beef Roast with Cranberry Sauce
Sauces
Saddle of Venison with Fruity Rhubarb Note
Main Course
Wild Boar Rack with Pumpkin and Cream Cheese Board
Main Course
Duck Leg with Honey-Orange Glaze
Main Course
Stuffed Pheasant Breast Rolls with Wild Garlic and Swede Purée
Main Course
Wild Boar Roast with Chestnut Pears
Main Course
Braised Venison Leg in Red Wine Game Stock
Main Course
Fillet Medallions with Herb Dumplings and Onion Sauce
Main Course
Mole Cake
Cake
Noble Meat and Seafood on Homemade Pasta
Main course
Seductive Venison Wellington
Main course
Fine Cream Tartlets
Cake
Mushroom Lasagna with creamy Béchamel
Casserole
Braised Veal Shoulder with Herbs
Main course
Spice Cake Confection with Marzipan Filling
Cake
Truffle Omelette Bites on Brioche
Finger Food
Fine Potato Gratin in Slices
Casserole