We will cook the different meats in the black wine and fine herbs broth fondue.
Organic steer, duck magret, game kangaroo sirloin, organic chicken breast and pork tenderloin d.o..
Tartar and pesto sauces.
Four salts: sea, smoked, lemon and himalaya.
Garlic butters, sweet onion in red wine and café de paris.
Potato salad.