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Coated duck breast, stuffed with duck liver, with pea corn ragout @ Restaurant Intermezzo

Coated duck breast, stuffed with duck liver, with pea corn ragout @ Restaurant Intermezzo

Coated duck breast, stuffed with duck liver, with pea corn ragout @ Restaurant Intermezzo

Coated duck breast, stuffed with duck liver, with pea corn ragout @ Restaurant Intermezzo

Zander, mango, and corn @ Restaurant Maison Manesse

Zander, mango, and corn @ Restaurant Maison Manesse

Duck broth with oriental aroma @ Restaurant Widder

Duck broth with oriental aroma @ Restaurant Widder

Poussin ‘Terreni alla Maggia’, Onsen egg, Foie Gras sauté, polenta with rocket, corn and figs @ Restaurant Rico's Kunststuben

Poussin ‘Terreni alla Maggia’, Onsen egg, Foie Gras sauté, polenta with rocket, corn and figs @ Restaurant Rico's Kunststuben

“Tartar symphony” which consists of six different tartars – 1) “beef tartar Tuscany with Grappa di Brunello, sun-dried tomatoes, parmesan”, 2) “beef tartar Normandy with Calvados, glaced apples”, 3) “veal tartar casimir with yellow fruit curry, backed bananas, fruit, and basmati rice”, 4) “buffalo tartar African with paradise corns, cardamon, cummin, couscous”, 5) “salmon tartar Norwegian with sour cream, dill, onions, capers, horseradish, dark r @ Restaurant Differente @ Hotel Krone…

“Tartar symphony” which consists of six different tartars – 1) “beef tartar Tuscany with Grappa di Brunello, sun-dried tomatoes, parmesan”, 2) “beef tartar Normandy with Calvados, glaced apples”, 3) “veal tartar casimir with yellow fruit curry, backed bananas, fruit, and basmati rice”, 4) “buffalo tartar African with paradise corns, cardamon, cummin, couscous”, 5) “salmon tartar Norwegian with sour cream, dill, onions, capers, horseradish, dark r @ Restaurant Differente @ Hotel Krone…

@ Restaurant La Taqueria

@ Restaurant La Taqueria

Duck broth with oriental aroma @ Restaurant Widder

Duck broth with oriental aroma @ Restaurant Widder

“Foie Gras Terrine” (label rouge french duck liver marinated with marsala and barely cooked sous vide. 99% valrhona chocolate. valrhona cocoa nibs. walnuts. purree of bananas fermented 28 days in their own skin. sauternes jelly. hempseed mini brioche.) @ Restaurant Maison Manesse

“Foie Gras Terrine” (label rouge french duck liver marinated with marsala and barely cooked sous vide. 99% valrhona chocolate. valrhona cocoa nibs. walnuts. purree of bananas fermented 28 days in their own skin. sauternes jelly. hempseed mini brioche.) @ Restaurant Maison Manesse

Great dessert @ Restaurant Zunfthaus zur Waag!

Great dessert @ Restaurant Zunfthaus zur Waag!

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