thu 24 apr
19:00—22:00
i will appear as the guest chef on the next edition of deufels kueche—a program for flavour experiences and culinary exchange, hosted by ZiMMT. the four course post-fusion menu is inspired by multiculturalism, travel, and experimentation. tickets here.
aperitivo(v)
salt-baked beetroot croquetta, orange-licorice tapenade
legumbres(v)
creamy white beans, grilled asparagus, bärlauch oil, homemade flatbread
plato principal(v)
fondant potato, torched oyster mushroom, chewy tomato
postre(v)
softened apples, coconut crème pâtissière, fermented lime marmelade
are you joining us?
