Charlottenburg Cuisine Episode 13: sunchoke soup with wild-boar smoked ham, slow cooked beefshoulder with potato-truffle mash, mangoparfait on rasberry mousse

[jamyjamy]

The dinner is a little bit more elaborate, but worth the effort. Todays appetizer is a sunchoke soup with wild-boar smoked ham. As a main dish we serve slow cooked beefshoulder with potato-truffle mash and we finish the meal with a mangoparfait on rasberry mousse. Our wine recommendation for this menu is the 2005 „Cuvée Cecile“ from the vineyard Grand Bourjassot.

When it comes to cooking the most important thing for Christoph & Philipp is fun and a wholesome natural taste. We prepare our meals with few but good and well selected ingredients. Just keep it simple.

Convenience food and artificial flavours you should not find in this show.

All of our recipes you can get at: http://cuisine.info.ms