Beetroot with a Note of Citrus
BY ANDREAS CAMINADA - This dish revolves around beetroots. They are presented cooked, peeled and marinated raw, but above all, as an intense, dense essence. The citrus notes provide an elegant acidity and freshness. This contrasts nicely with the earthiness and sweetness of the beetroot.
Beetroot juice, beetroot items, sliced beetroot, beetroot ketchup, vinaigrette, calamansi gel, wasabi mayonnaise, bronze-leave fennel.
Pan, oven, spoon, kitchen tweezers, scissors, pot (for hot water).
Sulphites, mustard, celery, egg, wheat (gluten), rye (gluten), barley (gluten), oat (gluten), spelt (gluten), kamut (gluten), mustard, egg, sulphites, crustaceans, milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
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Best to consume within 24 hours. Please pay attention andstore the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.