Fall Buffet

Pointed cabbage-mango salad with slices of turkey breast and chili cashews

Orange pepper-cured salmon on fennel-pomegranate salad

Tyrolean ham and sausage specialties with field greens and crisp bread

Honey-thyme goat cheese cream in a preserving jar on pear-onion chutney and olive crostini

Baguette selection, salted butter, herb quark and various dips, olive oil and balsamic vinegar

Hokkaido pumpkin-ginger soup with curry croutons

Pan-fried corn poulard with Calvados pears, bean vegetables and mashed potatoes

Steamed cod in lobster broth on spinach with saffron-chorizo rice

Potato noodle pan with caramelized sauerkraut and chive crème fraîche

Chocolate fountain with liquid Lindt chocolate, fresh fruit and waffles

Selection of mousse and crèmes

International cheese selection with fig mustard

Fruit salad in preserving jars