Heimlich Treu

Duck for 1 person

Truffle Tagliatelle

Tagliatelle & Prawns

For cooking at home for 2 person

To ensure availability, please reserve one day in advance

For cooking at home for 4 person

To ensure availability, please reserve one day in advance Octopus, chorizo ​​emulsion, fennel and melon chutney INSTRUCTION: Fry the octopus in a little oil in a pan on all sides. Then heat the chorizo ​​emulsion slightly in the pot (caution: do not let it boil, otherwise the emulsion may separate). Arrange the emulsion on the plate. Drape the chutney around it and place the octopus on top. Chestnut foam soup with croutons Heat the chestnut foam soup in a saucepan. Then put the soup in a bowl and sprinkle the croutons on top. Confit duck, red cabbage and potato dumplings Heat the whole duck in a preheated oven at 160 degrees for 35-40 minutes and then the skin is crispy for 10 minutes at 220 degrees. Heat the red cabbage and gravy in the pot. Heat the potato dumplings in another saucepan in hot water (not boiling water). Arrange the duck, dumplings and red cabbage on a plate and serve the sauce in the desired amount underneath / on top / next to it and put the butter crumbs on the dumplings Spiced panna cotta, stewed plums and crumble Open the glass and place the stewed plums and crumble on the panna cotta.

For cooking Veggie at home for 2 person

To ensure availability, please reserve one day in advance Beetroot & yellow beetroot, truffle, vinaigrette, burrata and hazelnut INSTRUCTION: Arrange the beetroot salad on a plate & place the burrata in the middle. Then sprinkle the caramelized hazelnuts on top. Heat the chestnut foam soup in a saucepan. Then put the soup in a bowl and sprinkle the croutons on top. Spiced panna cotta, stewed plums and crumble Open the glass and place the stewed plums and crumble on the panna cotta. Celery, Swiss chard, eggplant and mushroom Heat the celeriac and the fried mushrooms in a preheated oven at 160 degrees. Heat the aubergine tartare, the chard stalks & the mushroom cream in pots. Spread the mushroom cream on the plate and drape the eggplant tartare and the chard stalks around it. Brush the celery with the teriyaki sauce and sprinkle the breadcrumbs on top.