Kategorie: Central European Cuisine
Tapas off the beaten track: Chanterelles with Mango, Cashew Nuts and Chili
Flamiche Picarde (Picard Leek Pie)
Traditional German „Blue Trout“ (Poached Trout)
Austrian Beef Goulash
Winter Codfish Cooked „Al Cartoccio“ with Fennel and Roasted Potatoes
Alsatian Rabbit Cooked in Beer with Oyster Mushrooms and Dried Apricots
Homemade Rémoulade
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