Part three at Schloss Schauenstein

Roasted langoustine, langoustine nage.
Ravioli, langoustine broth.

Swiss Wagyu entrecôte
Part one with white asparagus (cooked and grilled), bbq cream, hollandaise, red wine jus. Potato foam.
Part two with declination of beets. Small gnocchi with green herbs.

Rhubarb, sorrel. Chilled yogurt sphere. Curd soufflé.

Chocolate macaron, Williams pear, Chocolate sablé with fig mousse, Coffee beignet, Marzipan almond, Dark and milk chocolate praliné.

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