Iceland: We have marined the char and combine it with quince, apple and turnips. Rounded off by iodine aromas of the Passe-Pierre and horseradish.
North Sea shrimps I Romaine lettuce I Parmesan
Friedrichskoog: We wanted to create a dish with roasted Romaine lettuce, but the search for the right companion was difficult. Suddenly we had the idea to accompany this salad with shrimps and Parmigiano Reggiano.
John Dory I Chicken skin I Wood sorrel
Brittany Roasted Saint Pierre. Crisp chicken skin in the form of scales and oxalis leaves harmonize perfectly with it, combined with carrots and a light curry note.
Free-range egg I Alba Truffle I Vanilla
Alba: White truffle with egg is always something special. The foam of the egg white is flavored with vanilla and a gently cooked egg yolk is served with fresh planed white truffle.
Wild hare haunch I black salsify I Stone pine
Palatinate: The legs are cooked whole to obtain the best pleasure. Now we also have the season of black salsify, which complements the taste of Swiss stone pine well, in form of sauce and nuts..
White chocolate I Duck liver I Seaweed
France: A dessert with duck liver, why not? In this dessert we have combined the white chocolate with different algae. The taste experience is definitely new!
Chocolate I Banana I Smoked paprika powder
Dessert with a difference Femmes de Virunga chocolate, paired with bananas in different variants. The smoked paprika powder harmonized very well with chocolate and banana.
Menu FEIX in 7 courses
Wine accompaniment with 7 glasses of wine
Menu FEIX in 5 courses without Büsum shrimps and duck liver