Rack of veal with cep galettes. Veal rice croquettes stuffed with goose foie gras. Maxime potato and its slices of pan-fried veal kidneys, browned in juniper butter.
Stuffed beef fillet in a coating of vegetables and truffles, oven-baked in a salt crust with truffle juice. Endive stuffed with truffle ragout. Potato millefeuille with oxtail puree. Parsley savarin and oxtail pralines.
Chicken breast with stuffed vegetables
Potato Coated Salmon
Sea bass in a basil-potato crust, artichokes stuffed with lobster, braised tomatoes with potato rouille, fennel “barigoule” and lobster-thyme bisque.
Salmon trout with courgettes, white butter with red mustard, mini-pattypan with oysters in potato circles, young eel with beet and horseradish crust, chartreuse of asparagus with crayfish.
Claus WEITBRECHT
The resume of this 31-year-old chef leaves the impression of a man who, born as he was into a family of restaurateurs, has never doubted his vocation, alternating training and challenges with the sole goal of becoming ever better. Between time spent at reputed restaurants, with the Haeberlin family, Harald Wohlfart and Helmut Thiltge and […]
Hans HAAS
Hans Haas’s career began in traditional style as assistant-cook at the Kellerwirt restaurant in his native town of Wildschönau in the Tyrol. After short periods in some well-known establishments, including the Auberge de l’Ill at Illhausern, alongside Paul Haeberlin, Eckart Witzigmann asked him to manage the kitchens at the Aubergine in Münich. However, beneath his […]
Patrik JAROS
Patrik started his career as a chef like many others, working in a large number of restaurants, including the Aubergine, Munich’s star ranking eatery, where he was chef from 1993 to 1995. There is no doubting Patrik Jaros’s love of cuisine, but restaurants are not the only places where he likes to practise his art! […]
