Two Toques in Gault Millau 2019

"Chef Erwin Werlberger offers both local and exotic items on his diverse menu. He perfumes pearl barley with curry and cinnamon. A lotus flower in batter is placed next to thick crab soup. Fine salmon is surrounded by first-class marinated winter vegetables. Ravioli are filled with veal farce. Classic duck is served on red cabbage, and roasted beef with cabbage sprouts and potato gratin. For dessert there is a hazelnut parfait with mango sorbet. The wine list is well put together and includes many rarities. So the journey up offers more than the view."

So for this reason – bon appetit! For anyone who would like to enjoy Erwin Werlberger's culinary delights at home, here is his recipe for delicious deer medallions.