thu 24 apr
19:00—22:00
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
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.
are you joining us?
