In August and September, delicious chanterelles are served with a twist.
This year’s menu includes:
Chanterelle soup with potato straw, herb oil and buttermilk
Fresh chanterelles in a creamy sauce with homemade herb bread dumplings
Golden brown veal escalope baked with sautéed chanterelles and news potatoes
Roast aurochs veal roll in a yarrow and lemon cream sauce
with pan-fried chanterelles and rosemary potatoes