Schanz.Restaurant.* – Creative and delicious french cuisine

Pics:

1-3) Snacks: Wild boar head with peas, trout caviar and elderberry vinegar foam; Spinach canelloni with sardines and jalapeno; Veal tartar with San Marzano tomatoes

4-7) Selection of breads, bone marrow with veal jus, salted butter, grape seed oil

8) Truffle & egg

9) Obsi Blue with greek joghurt mousse, tomate compot, soup of meadow herbs

10) Foie gras with caramelised beechnuts, lemon balm and belper knolle cheese

11) Breton weever with veal tongue, kaviari "kristal gold" caviar and infusion of orange peel and sepia ink

12+13) Gratinated coalfish with radishes, cardamom, black tea essence and rosemary water (you could add the rosemary water yourself)

14) Portuguese carabinero a la plancha with charcoal-grilled piglet feet and tonka bean and passion fruit infusion

15) Rabbit pot-au-feu with saddle, kidney and liver on young root vegetables with wild mushrooms, black truffle and lovage

16) Green pepper ice cream with persian lime, raspberries and grated frozen wild boar ham

17) Souffléed challans quail breast in a mushroom coat with carrot tartlets and small french fries

18) Baba au ‘Monkey 47’ gin with mandarin cream ice cream, mocha jelly and thyme soup

19) Petit fours

Overall it was an amazing lunch, I even enjoyed it a tad more than Waldhotel Sonnora (maybe I'll also share a review of that).

My personal highlight was the rabbit pot-au-feu, maybe my favorite single dish of my fine dining journey so far – very natural, crunchy vegetables, different parts of the rabbit with different textures, mushrooms and truffles and a very luxurious broth.
Foie Gras and quail were also the best versions I've had so far and even the miniature french fries (picture 17) didn't feel out of place. The seafood courses were also amazing, there was not a single course I didn't like, which is quite rare.