THRIVING after the FALL
Book One FEASTING after the FALL

FEASTING · The Menu

The Evening

11 courses

The feast the book is written towards, served in the coda: eleven courses, chosen so that every part of the book is on the table and no course repeats a technique. The menu is provisional.

  1. 1

    Rye sourdough and wheat sourdough, cultured butter, Griebenschmalz

    Berliner Weisse as aperitif

    Rye sourdough · Wood-fired wheat sourdough · Cultured butter and ghee · Griebenschmalz · Berliner Weisse

  2. 2

    Smoked eel and dill-cured pike, horseradish cream

    See the fish problem

    Smoked eel · Salt-and-dill cured pike or zander · Horseradish cream

  3. 3

    Salami, game terrine, Spreewald pickles

    Salami · Game terrine · Spreewald dill pickles

  4. 4

    Consommé

    Consommé and stocks

  5. 5

    Herb salad in vinaigrette

    Herb and leaf salads with vinaigrette

  6. 6

    Fresh egg pasta with ragù alla Bolognese

    Cider

    Fresh egg pasta · Ragù alla Bolognese · Hard cider

  7. 7

    Grünkohl mit Kasseler

    Grünkohl mit Kasseler

  8. 8

    Venison ragout with potato gnocchi

    Wine

    Venison ragout · Potato gnocchi · Wine

  9. 9

    The cheese board: the aged wheel, the bloomy rind, fresh goat cheese with honey

    Mead

    Aged hard wheel · Bloomy-rind soft cheese · Fresh goat cheese with honey · Mead

  10. 10

    Tarte tatin and Rote Grütze with cream

    Tarte tatin · Rote Grütze with cream

  11. 11

    Tiramisu

    Chicory coffee, then a fruit schnapps

    Tiramisu · Chicory and dandelion coffee · Distilled spirits and fruit schnapps