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Chef Thomas Müler before dinner
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Chef Nils Henkel
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Amuse bouche: foie gras, lamb tartar with caviar
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Amuse bouche: crab rice balls, crab and miso gelée
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Amuse bouche: crab rice ball, crab with dashi gelée
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Amuse bouche: langoustine, curry, carrot, beet root
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Amuse bouche: oyster, lime, greens
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Chefs Nils Henkel (Schlosshotel Lerbach), Christian Bau (Schloss Berg), Sven Elverfeld (Aqua), and Thomas Bühner (La Vie)
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Amuses bouche: oyster and foie gras
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1st Course: Foie gras Lumumba and plum, by Sven Elverfeld
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2nd Course: Summer tomatoes, buffalo mozzarella, basil, tomato tea, by Nils Henkel
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3rd Course: Lightly smoked arctic char, vinaigrette of elder-capers, cress mash, char caviar, by Nils Henkel
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4th Course: Turbot - sweet, sour, salty, and spicy, by Christian Bau
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5th Course: King crab, smoked egg, pumpkin, sot l'y laisse, by Thomas Bühner
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6th Course: Spice pigeon, kefir lime, pomegranate, sesame, cous cous, by Sven Elverfeld
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7th Course: Gorgonzola, beetroot, marjoram, and pistachio, by Thomas Bühner
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8th Course: Black forest gâteau, by Christian Bau
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Petits fours
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Post-dessert: Strudel
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Wine selection
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Dining room at Schlosshotel Lerbach
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Chefs Christian Bau (Schloss Berg), Thomas Bühner (La Vie), Sven Elverfeld (Aqua), and Nils Henkel (Schlosshotel Lerbach)
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2nd Course: Tomato tea
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Christian Bau, Sven Elverfeld, Hotel Manager, Elena Arzak, Thomas Müler, Nils Henkel
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Complete dinner menu