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Arrival at the Schloss Hotel
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Dining room at Schloss Berg
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Wine, snacks, and champagne
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Amuse Bouche 1: Parmesan crust with yuzu confiture
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Amuse Bouche 2: Smoked and salted almonds
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Amuse Bouche 3: Risotto with taggiasca-olive and bellota "puro"
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Amuse Bouche 4: Majorcan gamba with lardo and caviar
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Amuse Bouche 5: Cornet with tenderloin, smoked eel, and caviar
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Amuse Bouche 6 and 7: Crab cracker with hamachi, fennel, and apple; Green tea biscuit with lobster and kimizu
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Olive oil, salt, pepper, and butter
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Amuse Bouche 8: Bio-carotte with yogurt and coriander
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Bread selection
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Amuse Bouche 9: Bluefin tuna with miso, soy, and cucumber
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1st Course: "Oyster, oyster, oyster" - "Structures" from the Gillerdeau oyster with vinaigrette of black rice vinegar and combawa
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2nd Course: "Sea spider" - Milk skin, green vegetable juice, curry, chrysanthemums
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3rd Course: "Goose liver from the Landes" - "Seaweed skin," mushroom vinaigrette, sudachi
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4th Course: "Breton artichoke" - "Structures," Jabugo bellota, herbs, parmesan
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5th Course: "Red gamberoni" - "A la plancha," peas, hearty cream of kombu seaweed, jasmine rice broth with coconut infusion
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6th Course: "Turbot from the Atlantic" - "Sweet / salty / sour / spicy," anchovy, salty lemon, ginger, sweet potato
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Decanter
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7th Course: "Bresse-pigeon from Mièral" - carrot crème, pigeon-goose liver flan, jus with smoked tea and spices
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8th Course: "Nebraska beef" - back and short rib, Japanese eggplant, onion, black garlic
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9th Course: "Champagne Bellini" - "Structures" of peach, raspberry, and champagne
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Our wine damage
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10th Course: "Banana Split" - new interpretation
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Petits Fours - Mojito cocktail with peppermint, marshmallows (chocolate, cherry, and orange), praline, peach melba tart, chocolate stick filled with caramel from black rice vinegar and yuzu, olive oil glee, chocolate ganache, small toffee
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Petit Four: Mojito cocktail with peppermint
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Portrait of Chef Christian Bau
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Liquors
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Inside the kitchen of Schloss Berg
