CULIAIR SKYDINING • MENU
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.
What's on the menu...
In the meadow
Crémant de Limoux rosé
Melon salsa, verbena cream, vadouvan, fennel, seaweed, and sesame crunch
Between heaven and earth
Treasures from the land and sea, eager to join at great heights, asparagus, elegant lobster and langoustine, sweet-salty cockle, mussel, carrotcrémeux and sea buckthorn
A perch-like fish feels at home in the warmth of the hot air balloon; the season determines: wild sea bass, pike perch, or royal perch, accompanied by a divine bouillabaisse sauce that has aged for 10 years
From the forest, porcini and morel; from the meadow, tender rosé lamb or juicy farm duck, walnut, freshness of pickled cauliflower and pumpkin, citrus and spices
Wines from Southern Italy and France, ranging from mineral citrus with abundant aroma to lightly oily gold, sultry and rich.
After sunset, a festive champagne dip
The senses in turmoil call for creaminess, refreshing acidity, and spiciness. Crémeux of tarragon, raspberries, hibiscus, and rhubarb, ‘aqua faba’ meringue with star anise and cinnamon to land back with the feet in the grass…
Taking to the skies gently as a breeze, dining with top wines between heaven and earth, floating out into the infinite...Is this enjoyment at its height? Definitely!