Pork hock roasted in cabbage

Chef's dish, prepared personally

Lamb cutlet in thyme sauce with slices of fresh garlic

Pheasant served on toast with bacon, fat and cranberries

Haunch of venison fried in egg and breadcrumbs with cashews

Roasted quails in a special home made sauce with thyme and red wine

Flambeed dishes - prepared at the table


Duck with fruits

Beef fillet in multicoloured pepper sauce

Flamed dishes


Mixed Fondue: beef and pork fillet, poultry

Grillet trout