Meat Recipes
- Beef filet in foie gras crust with black truffels and fan out baked potatoes on sauteed vegetables
- Braised leg of rabbit on sauteed asparagus stew
- Braised shoulder of veal in white wine sauce with Brussels sprouts and mashed potatoes
- Breast of quail in bacon on kohlrabi purée, Savoy and red rice
- Bundle of Grisons air-dried beef with fresh goat cheese on marinated lentils salad and lard on toast
- Deer medallion with cranberry sauce on sauteed Brussels sprouts
- Deer scallops in crêpes with potato and red cabbage stroudel
- Duck breast filled with foie gras on sauteed shiitaki mushrooms and Port wine sauce
- Fillet of beef baked with hollandaise sauce and fried potato gnocchi
- Fillet of veal in raw ham on creamed spinach with mashed potatoes
- Fried asparagus in a meat coat with tartare sauce
- Fried calf's cheeks on marinated cannellini beans salad
- Galantine of quail with grapes and yellow boletos mushrooms on mashed pumpkin
- Game liver mousse, voul-au-vent with mushrooms sauce and raw ham
- Gratinated pork fillet in a crispy rye-bread crust with herbs spätzle
- Grilled lamb chops with thyme sauce on potatoes and chanterelles
- Grilled skewer of meat fillets with herbs purée, asparagus and corn on the cob
- Guinea fowl tureen with morels in vegetable jelly and fried goat cheese
- Guinea hen roll filled with ham and leek on creamed pepper vegetables and sauteed blue potatoes
- Herb breaded calf's liver on vegetables and potato cake
- Lamb fillet in a raw ham and chards coat on spicy vegetable couscous
- Loin of lamb in herb crust with thyme sauce
- Medallion of veal with chanterelle sauce, sauteed vegetables and fried squash blossom
- Pan seared filet of hare on red cabbage risotto with herbs gravy
- Pickled ox tongue on dumplings carpaccio with radishes vinaigrette
- Poached fillet of beef in a aromatic herbs broth with potato gratin and green asparagus stew
- Poached shoulder of veal in a broth of roots vegetable with green sauce and boiled potatoes
- Pork steak with spinach and cheese au gratin on sauteed vegetables
- Pork tenderlo in raw ham on potatoes, peppers and chanterelles
- Roast duck breast with wild rice in creamed Savoy and grilled polenta
