Rare beef slices in sauce, carrot wedge, Brussels sprout leaves. Wild Autumn: Game Cooking Class on October 30, 2027
Now it’s time for fall cuisine with character: robust, aromatic ingredients pair with hare, pheasant, and venison, complemented by earthy notes and delicate fall fruits. Rich gravies, gently confit specialties, and braised vegetables come together to create intense flavor experiences—Jan-Philipp Berner shows you how to create the perfect fall dish.
At the beginning there is a preliminary discussion including a recipe folder and an apron.
The cooking class concludes with a 4-course meal, complete with paired wines and non-alcoholic beverages, served in the living room.
