Cooking course: Game & wild fowl on 31.10.2026
Now it’s time for the “wild guys”: Hare and pheasant meet earthy flavors and autumn fruits. Dark jus, confit poultry, braised vegetables – we’ll show you the way to the perfect autumn dish.
At the beginning there is a preliminary discussion including a recipe folder and an apron.
The cooking course concludes with a 4-course menu including corresponding wines and soft drinks in the living room.
