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De Pastorale – The Entrance (more)
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De Pastorale – 7 Courses Biotope Menu
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Welcome – Fingerfood (more)
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Sclavus (Sclavos) Vino di Sasso Robola de Céphalonie 2017
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Garden – Purple Haze Carrot | Sheep Cheese from Reet | Fermented Asparagus | Chamomile (more)
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Johannishof Charta Riesling 2017
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Large Langoustine – Lightly Smoked | Escabeche | Caviar 10 gr | Yellow Beet | Mandarin Mole | Coconut (more)
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Comte Armand Bourgogne-Aligoté 2011
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Squid – Softly Cooked | Baked Spinach | Black Garlic | Hazelnut | Meyer Lemon | Plancton (more)
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Bodegas Naia (Rueda) Naiades 2016
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Breton Sole – In Papillote on the BBQ | Puntarella | Salty Plants | Kombu (more)
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Knipser Kalkmergel Spätburgunder 2014
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Pheasant – In Cocotte with Curst of Dried Leaves | Radicchio | Beetroot | Cranberry | Red Shiso (more)
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Stephane Vedeau J. Boutin Les Hautes Granites Crozes-Hermitage 2016
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De Pastorale – The Interior
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Hare – Grilled on the Bone | Goose Liver | Shallot | Chervil Root | Wild Mushroom | Licorice (more)
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Arriba Chocolate / Guayas Region – Tonka Bean | Buddha’s Hand
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Arriba Chocolate / Guayas Region – Tonka Bean | Buddha’s Hand (more)
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Golden Truffle – Fennel | Orange