Beneath Düsseldorf's finest coffered ceiling, Florian Conzen and his team serve Düsseldorf's "most French" cuisine. The dreams of every gourmet are satisfied by a menu which includes escargots, foie gras, oysters, frogs' legs, steak frites, roasted marrow bones and mousse au chocolat. Bordeaux, Burgundy and Beaujolais wines delight the palate – and of course champagne has a prominent place on the drinks menu. Today he is giving tips on cooking venison and other game.
Friday | 29 September 14:00-17:00 | Forum