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T-bone steak
August 2015
Heiko Antoniewicz
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Artichoke medley
August 2015
Danilo Ange
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Boneless chicken
August 2015
Danilo Ange
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Apple millefeuille
August 2015
Danilo Ange
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Fish and seafood stew
August 2015
Danilo Ange
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Wagyu
July 2015
Alvin Leung
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Steak
July 2015
Effilee
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Pole beans with rosemary
July 2015
Andreas Miessmer
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Saffron fennel slices
July 2015
Andreas Miessmer
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Beans, pears and pork belly
July 2015
Effilee
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Swordfish involtini
July 2015
Danilo Ange
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Pork fillet with chicory
May 2015
Heiko Antoniewicz
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Duck breast with oranges
May 2015
Heiko Antoniewicz
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Salmon with cauliflower puree
May 2015
Mario Gamba
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Turbot with oysters
May 2015
Marc Rennhack
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Pasture-fed ox from Arensch
May 2015
Marc Rennhack
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Cassia confied veal
May 2015
Chris Salans
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Pan Seared foie gras
May 2015
Chris Salans
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Lebanese Fizz - Melon Gin sous vide infusion
May 2015
Andreas Till
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Lemon Grass- Kaffir Lime Gin sous vide infusion
May 2015
Andreas Till
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Chocolate Negroni - Campari-Rum macerate sous vide infusion
May 2015
Andreas Till
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Pikeperch with cauliflower
May 2015
Heiko Antoniewicz
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Vitello Tonnato
May 2015
Carmelo Greco
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Suckling pig
May 2015
Alvin Leung
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Simmental Beef
May 2015
Heiko Antoniewicz
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Monkfish savory roulade with Red beet couscous
May 2015
Andreas Miessmer
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Marinated beef “Sauerbraten“ with mashed potatoes
May 2015
Heiko Antoniewicz
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Roulade with onion sauce
May 2015
Heiko Antoniewicz
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Smoked foie gras torchon
May 2015
Benjamin Cross
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Miral duck breast
May 2015
Heiko Antoniewicz
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Beef Roulades
May 2015
Andreas Miessmer
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Red snapper filet
May 2015
Andreas Miessmer
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Parsley Tagliatelle with Simmered Ragout
May 2015
Danilo Ange
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Tenderloin of New Zealand Venison “Rossini”
May 2015
Carmelo Greco
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Crisp turbot
May 2015
Anne-Sophie Pic
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Veal Shank with Potatoes
May 2015
Danilo Ange
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