Recipes

Ten years ago, the Michelin hotel and restaurant guide awarded top chef Harald Wohlfahrt three stars and honored him as Germany’s best chef. The chef of the Schwarzwaldstube in Baiersbronn didn’t rest on his title – he still holds it. He revealed to us his recipe for an autumnal “three-star dessert.” Grease 6 soufflé molds … Read more

For the fish loaf with honey mustard sauce, first cut the toast into small cubes and soak in the milk. Then squeeze it out. Finely chop the fish fillets. Wash the zucchini and cut into small cubes. Finely chop the thyme as well. Mix all the ingredients and shape the mixture into loaves. Heat a … Read more

Dry the fish fillet with kitchen roll, remove any skin and cut into 2.5 cm thick medallions. Rinse and clean the spring onions and cut the white to light green part into thin slices. Rinse and dry the parsley and chop finely. Heat the olive oil in a frying pan, add the butter and fry. … Read more

For the cabbage rolls with chicken ginger filling, peel and grate the ginger. Soak the toast in water. Trim the outer cabbage leaves, remove the stem base in a cone shape and place the cabbage leaves in salted water. Then drain on paper towels. Peel and chop the onion. Sauté briefly in the butter and … Read more

Sauté in olive oil, add some onion cubes, extinguish with red wine, simmer and refine with powidl. Cut the peeled black salsify into sticks, cook in clear soup, refine with whipped cream, salt and pepper, add the remaining grated carrots, cook, taste and thicken with cooled cornstarch. Arrange everything on a flat plate and garnish … Read more

For the cannelloni with prosciutto first prepare the filling. For the filling, dice the tomato, half the onion, prosciutto and put in a bowl. Finely chop the spinach leaves and add them. Add the cream cheese and mix well. Season with salt and pepper. Then grease a baking dish with butter and fill the cannelloni … Read more