Buffet for the “snake year

At the heart of it all was the five-spice pot, a rich broth that has been simmering in our kitchen for weeks, resulting in a variety of mouth-watering outputs

These shrimps (Mazzancolle) were only slightly steamed and then treated with a marinade of sesame oil and ginger.

“100 year old eggs”. We are doing no buffet without them.

This is one of our Mediterranean specialties, Brandade. It is made from Baccalà and we use olive oil and garlic.

Here is the German specialty: a pig stomach filled with beef, sausages, and various vegetables, then slow-cooked for 8 hours in a “sous vide” oven.

Discover more delights from the 5 spice pot, including ox tongue, tripe, and tofu.