Conference Dinner – Menu

The conference dinner takes place on Friday at 20h in the Restaurant Museum (Maps).

 

Please select one of the main dishes in the form below (and remember your choice until Friday).

Starter

Creamy soup of Hokkaido pumpkin with ginger

Main dishes

  1. Crispy oven-roasted goose breast, chestnuts, apple flavoured red cabbage, and potato dumplings
  2. Quince glazed venison loin filet, Savoy cabbage roll, and homemade Spätzle (Swabian pasta)
  3. Sea bass fried on the skin, saffron Pernod foam, glazed mangetouts and tagliatelle
  4. (Vegetarian) Oven-braised turnips, parsnips and carrots, crispy fried parsley roots, salad leaves

Dessert

Plums from Baden, steamed in red wine with vanilla ice cream

 

Please make your choice:

 
Name:

 

 
Main dish:

 

 
Allergies:

 

 
 
 
 
  Your choice will be confirmed on this page.
(If the form does not work for you, then please send your choice to Marine Gaudefroy-Bergmann.)