Their art of cooking has become a classic. An unprecedented cooking culture has arisen from the legendary “German culinary miracle” – and has reached maturity. Germany’s haute cuisine ranks among the best in the world. Now they are coming to Freiburg to pay tribute to the Pinot of the World.
Snow-egg, Champagne sauce
Neubokel asparagus “barbecue” with salted pork leg, sauerkraut, watercress aioli
Brook trout, wild-garlic-potato risotto
Duck liver, blood sausage, celery, morels
May venison, spruce shoots, blood sausage, cherry
À la Auguste Escoffier: peach Melba