Having some time off between Christmas and New Years Eve means planning,reading and dreaming of new recipes for the next season. Of course we will still use the great ones we already developed the last years. But we will filter only the best as our Herborist keeps coming up with new plants and herbs ready to be tasted.
Anyway,winter is what we eat now,check out this one we served last week:Star Apple,Blood compote and Red Cabbage (comfort food)
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