AUTUMN
October 10-11-12 | 17-18-19
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Pears, ducks, chamomile - autumn sowing on yellows
The first autumnal story of slowing time arrives: concentrated flavours of spontaneous ripening on plates and in glasses. There will be duck liver and dark trout gelee, sourdough , cheese and wild mushrooms, dried pears, chamomile hay, ginger shot, sheep's milk ice cream, burnt honey in the spirit of new trends but ancient techniques.
October 24-25-26 | 31 and November 1-2
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Grapes, plums, tea, smoke -autumnal staple for burgundies
The first red batches of the season arrive in meat, wine and must. On the plates are the gardens' autumnal bounty: twigs, nuts, juniper-roasted bacon, "duck tea" truffles, bursting blue grapes, brown-butter spiced scones and plum smoke ice cream. Glasses are filled with a good selection of blue francs and other natural liquids.
November 7-8-9
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Feathers, wings, new wines - Martin's Day celebration
A culinary parade comes at the close of farm work, the time of the annual reckoning, with favourite dishes from the home-grown wings and a modern reworking of the lacecake offerings. There will be cold foie gras and warm cabbage bread, stuffed neck and fish soup, smoke and gersli, orange duck sausage, bait pudding, tarte tatin and lavender pulp.
November 14-15-16 | 21-22-23 | 28-29-30.
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Wild, smoke, ash - the last autumn walk in the countryside
Everything fresh from the great outdoors on plates. A menu of deep tones, moss, avocado... The herbs smoke, roast rabbit pâté, duck liver sauce and venison spine, wackor, wild mushrooms and lots of chestnuts.