Cooking course: Game & wild fowl on 17.10.2026

Now it’s time for the “wild ones”: hare and pheasant meet earthy flavors and fall fruits. Dark gravy, confit poultry, braised vegetables—our head chef, Jan Fehling, 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 course concludes with a 4-course menu including corresponding wines and soft drinks in the living room.