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Althoff Grandhotel Schloss Bensberg kulinarische Kreationen

Autumn „Joachim Wissler“

A culinary story in 6 or 8 courses. Here, each part of this story holds a special feature.

OPENING

TOMATOBAGUETTE
& JABUGO BELLOTA BACON

BEEFTATAR AND JELLIED BEAFTEA & IMPERIAL CAVIAR

TRUFFLED WALDORF SALAD
SPRUCE SPROUT & CELERY

JERUSALEM ARTICHOKE-MACARON
CRAB TATAR

PICCATA OF COD MAW
PLANKTON & CAPERS

KING CRAB
& SEA URCHIN CHAWANMUSHI

kimchi of yellow beet root

Special recommendation
IMPERIAL CAVIAR & MADELEINE

razor clam carpaccio : buttermilk
48€ SURCHARGE PER PERSON

NORWEGIAN SCALLOP

shiitake-algae bouillion : butternut pumpkin
cauliflower „sangohashi“

ATLANTIC HALIBUT

Tarbourieche oyster : Dijon-mustard-butter
Jerusalem Artichoke
Finest Harvest salmon caviar

WHITE PIEDMONT TRUFFLES

organic egg : Champagne-velouté
salsify-spaghettini

CORN BRIOCHE BUN & SALTED BUTTER

ROAST SADDLE OF HARE
AGED IN BEESWAX

Brussles sprouts & smoked eel puree
Pulled shoulder of venison : Sauce Rouenaise

Special recommendation
KYUSHU WAGYU BEEF

grilled leek & bone marrow : shabu-shabu bouillon :
portobello mushrooms

48€ SURCHARGE PER PERSON, TO ORDER PER TABLE

„VACHERIN“ MAÎTRE ANTONY

salad of truffles & violet potatoes
grilled potatoe-baiser : pistou & grape seed oil

WILLIAMS CHRIST PEAR

chocolate-baileys-crémeaux
cacaofruit sorbet : macadamia

PETITS FOURS

of your choice

6 COURSE DEGUSTATION | 8 COURSE DEGUSTATION

EUR 260 | EUR 295

6 COURSE DEGUSTATION | without calf’s head and Stilton Fleuron

ALCOHOLIC PAIRING 6 COURSE | ALCOHOLIC PAIRING 8 COURSE

EUR 145 | EUR 185

Dear guests,
We would like to draw your attention to the fact that allergies and intolerances can only be taken into account if they have been noted in advance and, if necessary, discussed with us.
We ask for your understanding that we are unfortunately unable to offer a vegan menu in the Restaurant Vendôme.