 |
Week of
Good Friday: Fish
Week
Delicious
seafood in many variations |
|
Starting
Easter: Aspargus
Season
Served the
classical way or extravagant |
|
Middle of
May:
Venison from the
regional forests
– hunting season has begun |
|
Summertime:
Mediterranian
dishes for hot days |
|
Summer
and Autumn:
Mushroom-Season:
chanterelle, boletus
or mixed mushrooms from our forests |
|
November:
French Week
- à la
Carte and Menues, wine and dine like in France |
|
Throughout
the year:
Game dishes -
game from local region,
depending on season: deer, stag or wild boar |
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