European cuisine
- Vegetables in beer dough
- Vegetables in season
- Vegetables roots with wholemeal gnocchi
- Vegetables strips with mushrooms
- Venison cutlet with caramelized cranberries
- Venison cutlet's on potato cakes with red cabbage
- Venison noisettes sautés with yellow boletus mushrooms
- Venison tureen in yellow boletus vinaigrette
- Venison tureen with small autumn salad
- Vienna apple strudel on vanilla sauce
- Vienna goulash
- Viennese date strudel with coffee mousse
- Viennese date strudel with ginger bread ice-cream
- Walnut mousse in biscuit basket
- Walnut parfait on chocolate sauce
- Walnut pudding with cranberry whip
- Walnut spätzle
- Warm apple tartlet on honey sauce
- Warm apple tartlet with apple and basil sorbet
- Warm calf's tongue with parsley potatoes and chanterelles
- Warm chestnut tartlet with chestnut mousse in red wine jelly
- Warm chestnut tartlet with cinnamon sauce and grapes sorbet
- Warm chocolate tartlet on mango purée
- Warm chocolate tartlet with caramel ice-cream
- Warm courgettes tartlet on salad, smoked salmon on marinated asparagus with nut bread
- Warm dill-marinated salmon on a salad of lettuce hearts
- Warm fillet of venison on celery salad with carrots
- Warm fruit tartlets on honey sauce and vanilla ice-cream
- Warm smoked chicken breast with mango chutney and broccoli salad
- Warm spelt salad with stuffed poussin breast and herb vinaigrette
