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So schmeckt Silvester

Mit den genialste Silvestermenüs von Alain Ducasse, Hendrik Otto und Co. ins neue Jahr starten.

Fotos: Werner Krug, Wolfgang Hummer, Stephan Gladieu

Hendrik Otto - Lorenz Adlon Esszimmer

Amuse Bouche
Gänseleber-Trüffelcreme, sanft gelierter Sauternes

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Roh marinierter Langostino
Waldorfsalat, Sauerrahm, Osietra-Kaviar

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Hummersuppe, blauer Hummer

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Jakobsmuschel, Seeigel
Kartoffelschaum, Sauce Kardinal

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Steinbutt
Aubergine, Honigtomate, Champagner, Lavendel

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Bäckchen vom Ibérico-Schwein
Gemüsekompott, geräucherte Paprika, Limette

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Nebraska-Rind
Perigord-Trüffel, Barolosauce

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Manjari-Schokolade
Exotik; Mango

 

Marco Müller - Restaurant Rutz

Schwertmuschel & Bohnenkraut, Olivenmajo, Fischeier

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Forelle & Liebstöckel, Rote Bete-Essenz, Eigelb, Radicchio

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Topinambur & Kalbsbries, Kaffee-Karamell, Petersilie, gesalzene Zitrone

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Steckrübe & Kimchi, Blackmore-Wagyu-Schulter, Schaum vom Heu

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Ike Jime Stör & gestockte Rauchmilch, geröstete Hefe, Wiesenchampignon

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Hirschrücken in Douglasie gegart & gesalzene Pflaume, Senfsaat, Verbenesud

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Soja-Reis & saurer Apfel, Honigwabe

Gordon Ramsay - Bread Street Kitchen

Selection of canapés:

Wild mushroom arancini balls

Tamarind chicken wings, spring onions, coriander

Spicy tuna tartare, chilli garlic, sesame oil, spring onions, wonton crisps

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Baked scallops, sweet corn purée, crispy chicken oyster, celery cress

Roasted beef carpaccio, baby artichokes, crème fraîche and truffle dressing

Pumpkin ravioli, Parmesan emulsion, goat's curd, black truffles

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Braised halibut, Charlotte potatoes, curly kale, Champagne velouté

Surf and turf of sirloin steak, half of a lobster, Café de Paris butter, chips

Wild mushroom pithivier with Montgomery cheddar

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Chocolate fondant, salted caramel ice cream

Monkey Shoulder cranachan cheesecake, roasted balsamic strawberries

Clementine baked Alaska

Jean-Georges Vongerichten – Jean-Georges & Nougatine at Jean-Georges

Osetra Caviar
Blinis and Crème Fraiche

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Raw Divers Scallop
and Black Truffle

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Crostini Seared Foie Gras
Pear and Black Truffle

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Roasted Maine Lobster
Crackling Potatoes and White Truffle Butter

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Caramelized Ribeye of Beef
Soy, Garlic and White Truffle

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New Year's Eve Dessert
Champagne Toast

Alain Ducasse- Le Jules Verne

Consommé de langoustine à la truffe noire
Langoustine consommé, black truffle

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Foie gras de canard en cocotte, condiment de courge
Duck foie gras cooked in a cocotte, pumpkin condiment

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Saint-Jacques dorée, délicate crème de laitue, tartufi di Alba
Seared sea scallop, delicate lettuce cream, tartufi di Alba 

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Blanc de turbot à la vapeur, caviar gold
Steamed turbot, gold caviar

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Volaille jaune en demi-deuil, sauce Albuféra
Demi-deuil style corn-fed chicken, Albufera sauce

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Brie de Meaux fermier truffé
Truffled farm-made Brie from Meaux

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Vacherin contemporain aux agrumes
Citrus contemporary vacherin

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Fine barre coco/chocolat, glace rhum-raisin
Chocolate/coconut delight, rum-raisin ice cream

John Williams - The Ritz Restaurant

 

Terrine of Game

Fig Chutney and Pain D'Epices Gel

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Ballotine of Sole

Cauliflower and Fruits of the Sea

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Braised Ox Cheek

Winter Vegetables and Horseradish

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Breast of Norfolk Black Leg Chicken

Salsify, Grapes and Verjus

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Exotic Fruit Soufflé

Banana Ice Cream

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Rhubarb and Vanilla Mousse

Sauternes and Ginger

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Tea, Coffee and Frivolities

21.12.2016