EMIL’s COOK BOOK

Pumpkin Pie

Deep-fried pumpkin pie, chipotle Mayonnaise, Butternut Squash, Kimchi sesame, Dill

Potato & beetroot cake

Potato cake, beetroot, sour cream, algae caviar, parsley oil

inspired by Sonnora

Kohlrabi

Parsley Root Puree, Pear chutney, pickled mustard seeds , vermouth vinegar infusion, kohlrabi leaf oil

Mousseline

Pan puri filled with smoked trout rillette, fresh iceberg lettuce, cabbage, and coconut broth

Salmon tartare

Spicy Tomato & Chili Sud, Tomato sorbet, Dried physalis, Basil oil

Peas and carrots

Carrot jelly,
mukimame,
fava beans,
fried wild rice,
Dehydrated carrots,
flower broth,
Zalotti blossom

Scallops

Bhel chutney, Grapefruit, sticky rice, brown butter, kumquat aguachile

Atlantic redtail shrimp

cucumber,
passion fruit,
sancho leaves,
Sauce Mexique
(Sauce Américaine -
Salsa Verde Style)

Halibut

ballotine with tarragon and shrimp, red vermouth and raspberry sauce, Japanese rice crackers, lemon oil

Halibut

ballotine with tarragon & shrimp, red vermouth & raspberry sauce, Japanese rice crackers, lemon oil

Inspired by Florian Brunner

Salmon

cucumbers, dashi gel, wasabi rice flakes, orange, jalapeño sauce

Monkfish

pickled radicchio, samphire, brick pastry, sakura sauce, vadouvan oil

Sea bream mosaic

Nori, pickled daikon radish, dashi vinaigrette, julienned kombu

Sea bream mosaic

Nori, pickled daikon radish, dashi vinaigrette, julienned kombu

Arctic Char

green gazpacho, celery, parsley, lettuce, chili oil

Thai Shrimp Donut

Lemongrass, galangal, tamarind ketchup, Thai chili gel, peanuts

Thai Shrimp Donut

Lemongrass, galangal, tamarind ketchup, Thai chili gel, peanuts

Cod

Jerusalem artichoke,
cauliflower,
Garlic & breadcrumbs,
Sauce Vin Jaune

pikeperch

in a nage seasoned with saffron, okra pods & jasmine rice

Quail & Toast

Blood sausage filling,
toast, quail,
spinach,
shallots,
brick pastry chips,
Périgueux sauce

Oxtail Wonton

Snow fungus,
oyster mushrooms,
chives & beef tea
served at the table

Chicken Ballotine

Leek, mushroom,
ginger hollandaise,
fried mini shrimp,
peanuts,
Tom Yum Goong

Beef à la royale

ground beef, pistachios, pineapple, tajín, chervil, mole negro

Duck

lightly smoked, Braised radicchio with beetroot juice, duck jus, parsley oil & Sauce Maltaise

Pork belly

Smoked, pear, butternut squash with calamansi, marinated romaine, ginger vinaigrette with carrot & cilantro

Iberian black pork cheeks

Avocado cream, mixed bell pepper salad, chili glaze, chorizo fumet

Deer

Red cabbage with violet blossom syrup, lingonberries, black pepper glaze, quinoa crunch, jus

braised pointed cabbage

light soy sauce glaze, brick pastry chips, candied kumquat, Elderflower sauce made with verjuice & maple syrup

Carrot Tagliatelle

Spicy carrot purée,
lychees,
coconut sauce,
scallions,
vadouvan oil,
cilantro oil

Shiitake

Koshihikari rice, Sancho kosho, kohlrabi, Jerusalem artichoke, mushroom jus

Inspired by Daniel Humm

Cabbage

White bean terrine, kale jam, Napa cabbage, endive, Savoy cabbage, fermented mint, blueberry sauce

Inspired by Daniel Humm

Mushroom Consommé & Brioche

Tofu & tahini, oyster mushrooms, miso, porcini mushrooms, black trumpet mushrooms, chives

Tempura Sweet Potato

Mole verde purée, papaya, dried apricots, vegan mayonnaise, wasabi rice flakes, exotic fruit sauce, chive oil

Leek

Jerusalem artichoke purée, poached broccoli, mustard seeds, Pimentón de la Vera, pine nut velouté with tomato essence

MILCHSCHNITTE [ milk slice ]

Chocolate brownie, dulce de Leche, puffed buckwheat, Milk ice cream, Honey crisp, cotton candy

reconstructing Kinder Milchschnitte

Citrus

Lemon Sorbet, Orange Gelee, mandarins, Grapefruits, Waffel, Buttermilk Cream

reconstructing Cornetto Buttermilk Lemon

Granny Smith

Tonka bean & white chocolate, fennel marinated in apple honey, Granny Smith ice cream, apple chips, black bread

Sticky Rice

coconut milk rice,
coconut sorbet,
marinated kiwis,
Green Chartreuse,
lime oil,
citrus meringue

Sea Bass Head Terrine

Sea bass heads, capers, parsley, mustard, fish stock, lettuce, hazelnut vinaigrette, Piedmont hazelnuts

Inspired by Josh Niland

pâté en croûte

Pork neck & belly marinated in red port wine & spices, duck liver lightly seared & deglazed with Madeira, pistachios, dried apricots, foie gras

served with onion chutney, Dijonnaise, bitter greens with yuzu vinaigrette & cornichons

Smoked Trout Cake

Cake base made with sesame seeds, poppy seeds, bread flour & butter

Smoked trout with sour cream & lemon zest, topped with Granny Smith apples & a jelly made from apple juice & verjuice

Inspired by Daniel Humm

Testing Mushroom Cinnamon Bun from Niklas Ekstedt

Cinnamon BUN dough,
porcini mushroom filling, mushroom glaze

Quail Pithivier

Quail breasts, artichokes, chicken stuffing with mushrooms & parsley, grape leaves, puff pastry, demi-glace made from the quail carcasses

Quenelle

Fish dumpling made with pikeperch, scallops, halibut & black garlic, filled with caviar butter, Koshihikari rice, Sancho pepper, and eel velouté

inspired by Jan Hartwig

Testing Tuna Wellington from Tantris

Spinach, shiitake mushroom duxelles, crispy panko,
light Sauce Bordelaise

POP UP

At Weingut Wöhrwag 45Pax

03/07/25-05/07/25
16/07/26-19/07/26
23/07/26-25/07/26

French Open

At Weingut Wöhrwag 45Pax

3-Course Lunch Meal French Bistro

Apr. & May 2026 Every Saturday

1 week,
full-time on all shifts,
all sections,
lunch and dinner menus

Internship at Restaurant Jan Hartwig

Internship at Restaurant Tantris

2 week,
full-time on all shifts,
all sections,
lunch and dinner menus

I GREW UP AT A LARGE TABLE, TOGETHER WITH MY BROTHERS,
IN A HOUSE WITH INTERNATIONAL GUESTS AND A KITCHEN WHERE DISHES FROM ALL OVER THE WORLD WERE SERVED.

I STARTED COOKING AT THE AGE OF 4, WAS ALLOWED TO TRY EVERYTHING I WANTED. OPEN FIRE, SOURDOUGH, PIZZA, PAELLA, sausage, croissant, chinese, JAPANESE, ITALIAN and of course swabian dishes.