Foie gras on the toast with jelly
Consomme diablotins (with spicy cheese toast)
Salmon medallion with stuffing, Dutch sauce with caviar served with Parisienne potatoes
Veal in Parma ham with cream sauce with grease, saffron rice Brie stuffed with truffle
Three Mousses: Coffee, chocolate, strawberry on pineapple carpaccio
Dinner with Kurt Scheller's cooking 180zł/person - registration is valid directly at the guesthouse reception.
We invite you to jointly write a unique scenario of this event together with us.