
Champignon Cremieur with raspberry puree

GRAND NOIR with red wine jelly

CAMBOZOLA and roasted walnuts on linguine

Allgäuer cheese spaetzle with St.Mang Limburger/Romadur

Oven cooked salmon on pears with CAMBOZOLA

Champignon Cremieur with fried asparagus

Poppy seed bread with CAMBOZOLA

Champignon Cremieur with barbecued foccacia

GRAND NOIR pear dessert