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Osnabrück
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Chef Thomas Bühner and his wife
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Restaurant artwork (anyone recognize this painting?)
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House bread: multigrain, curry, whole wheat
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Amuse bouche: Marinated mackerel, passion fruit, and black sesame ice cream
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1st Course: Shrimps from Büsum, cucumber, green asparagus and leek, some "beach sand"
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2nd Course: Langoustine with smoke, green tomato and ricotta, Ibérico bacon, bulgar
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3rd Course: Ailerons of guinea fowl, artichoke, bean seeds and petals
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Intermezzo: warm potato foam with quenelle of frozen pumpkin cream
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4th Course: "Pure vension" - venison, juice, beet root, mushroom, "earth"
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5th Course: Tanariva lactée, airy - liquid - solid, marinated cherries, caramelized quinoa
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6th Course: Gravensteiner apple, warm - cold - ice cold, hazelnut cookies, yoghurt, and powder
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Chef Thomas Bühner explaining his Gravensteiner apple
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Petits four: crème brûlée
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Petits fours: Assorted chocolates
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Petit four: Chocolate cake
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Chef Thomas Bühner in front of his home in Osnabrück, Lower Saxony