Ingredients – Roast Beef
• 2 beef tenderloins (approx. 1,500 g each)
• 2 onions (approx. 150 g)
• 1/2 leek (approx. 80 g)
• 4 carrots (approx. 200 g)
• 1/2 celery root (approx. 200 g)
• 500 ml red wine (preferably Burgundy)
• 100 ml port wine or Madeira
• 2 liters of vegetable broth or water
• 10 g tomato paste
• 2 bay leaves
• Parsley as decoration
• 20 g butter
• Salt, nutmeg and cayenne pepper to taste

Ingredients
• 1.5 kg waxy potatoes
• 1 liter of cream
• 100 g crème fraîche
• 1/2 clove of garlic
• 20 g nut butter (beurre noisette)
• 60 g butter
• 100 g Emmental cheese
• 100 g Parmesan
• Salt, nutmeg and cayenne pepper to taste
• Chives for garnish

Ingredients: Pointed cabbage
• 1 head of pointed cabbage
• 1/2 shallot
• 20 g butter
• 50 ml vegetable broth
• 10 ml white wine
• Salt, nutmeg and cayenne pepper to taste