Products from Hersteller unbekannt

• 1 Fillet Tsar Nikolaj „For Two“, about 320 g • 1 granite plate, oval, 39.5 x 15.0 x 2.0 cm

" • 1 Fillet Tsar Nikolaj ""For Two“, about 320 g • 1 Balik Tartare ""Classic“, 100 g • 1 glass of Balik Pearls, 100 g • 1 bottle of Caviar House Champagne Brut, 0,375 l • 1 horn spoon "

" • 1 Fillet ""Sjomga Tradition“, about 270 g • 1 Balik Tartare ""Classic“, 100 g • 1 glass of Balik Pearls, 100 g • 1 bottle of Caviar House Champagne Brut, 0,375 l • 1 horn spoon "

" • 1 Fillet ""Sjomga Orange"", about 270 g • 1 Balik Tartare ""Classic"", 100 g • 1 glasses of Balik Pearls, 100 g • 1 bottle of Caviar House Champagne Brut, 0,375 l • 1 horn spoon "

• 1 glas of whole goose liver, 150 g • 1 glas of whole duck liver, 150 g • 1 glas of whole goose liver in truffle jelly with 3% truffle segments, 200g • 1 bottle of Sauternes, 0,5 l

" • 1 Summer Truffle Slices in Olive Oil, 90g • 1 Tagliatelle with truffle, 250 g • 1 bottle of Olive Oil with white truffles, 100ml • 1 bottle of """"N"" de Nikolaj rouge"", 0,75 l "

" Only the finest for the finest: A specially-designed silver spoon, plated with a fine layer of gold (""Riva"" model), represents the most beautiful instrument with which to enjoy our extraordinary caviar. Set...

Dark sauce for various dishes. Choosing the right sauce is an art in itself and its preparation all the more so. Jens Rittmeyer makes it easy for you: The star chef prepares his intensive thyme jus exclusively for you at home. The dark...

" This caviar can opener stylishly replaces the classic coin to lift the lid off the bottom of vacuum cans. A real relief due to the large holding point which is decorated with an embossed sturgeon. Also perfect for opening the...

" This caviar can opener stylishly replaces the classic coin to lift the lid of vacuum cans from the bottom of the can. A real relief due to the large holding point which is decorated with an embossed sturgeon. Also perfectly...

Eine klassische Sauce mit einzigartigem Aroma Für diese aromatische Sauce kocht Rittmeyer über Tage gereiften und jungen Balsamessig ein, so bekommt dunkles und vor allem geschmortes Fleisch einen einzigartigen Charakter. Der Sternekoch...