Pure flavour starts in nature. The best of ingredients, flavours, and aromas of the season, at the highest quality – these are what Angélique works with. As a master chef, she is renowned for her surprising cooking style and flavour combinations. Below, you will find an impression of dishes developed especially for low-temperature hot air balloon cuisine. All dishes are accompanied by sublime wines. We will gladly adapt to any special wishes or particulars of our guests.
Lobster and mousseline of tomato and roasted red pepper with glasswort, legumes, avocado, mango, lettuce hearts, and lime vinaigrette
Wild sea bass with green asparagus, cream of carrot with mussels, fennel, and tarragon, saffron sauce with cardamom
Country guinea-fowl prepared with Vadouvan spices, summer harvest mushrooms, white asparagus, watercress mayonnaise, and pistachio
White chocolate and passion fruit mousse with crispy caramel feuilletine, raspberry, and basil syrup