PORK HEAD WITH SHIMEJI MUSHROOMS, TAKUAN AND “THE ASIA STYLE”
“From nose to tail” is a movement that focuses on sustainability. All parts of the whole animal should be used, so here is a special recipe from Asian cuisine: Pork head with “The Asia Style”.
OXTAIL SANDWICH WITH POINTED CABBAGE AND “THE OLD BEER STYLE“
In keeping with the traditional brewing art of the Düsseldorf house brewery Zum Schlüssel, we have developed a hearty oxtail dish with our BBQue sauce “The Altbier Style” and a modern twist. It’s a great toast, cheers!
SADDLE OF VENISON WITH CONFIT CELERY AND “THE GIN STYLE”
Gin is the trendy drink of recent years and the basis for our sauce “The Gin Style”. The typical juniper note of gin is a wonderful complement to venison loin. Give it a try!
LEG OF LAMB WITH LENTILS, TRUFFLE POTATO AND “THE ORIENTAL STYLE”
“The Oriental Style” is like a visit to the bazaar. What could go better than a nice braised lamb dish? Add dried fruits and red lentils and the culinary journey is perfect!
BLACK ANGUS FILLET OF BEEF WITH “THE TRUFFLE STYLE” AND ASPARAGUS
The truffle cream “The Truffle Style” with white and black truffles goes perfectly with freshly toasted bread or as a topping for carpaccio: Try the combination with Black Angus beef fillet carpaccio with asparagus!
SADDLE OF VEAL WITH “THE HEMP SYTLE” AND CAPERS
The seasoning sauces live up to their name: with “The Hemp Style” for the milk-fed saddle of veal, the pleasure is already pre-programmed. The hemp seeds are full of minerals, antioxidants and valuable omega-3 fatty acids – they are dark roasted and refined with pepper and sweetness from agave syrup: an optimal sauce bed for the cooked saddle of veal.
ARTICHOKES WITH PANCETTA AND “THE CEASAR STYLE”
“The Caesar Style” with capers and hard cheese is perfect for sandwiches and vegetables and can easily be transformed into the namesake dressing for the cult salad. The light consistency makes the sauce the perfect companion for roasted artichokes with pancetta – irresistibly delicious!