MENU<\/strong><\/p>\nAp\u00e9ritif: Spumante Casa Gheller Veneto<\/p>\n
SONGS FROM THE WOOD BY MARKUS WIRTHMANN AND PETER LANG<\/p>\n
“Table picture with green landscape”
\nWild herb salad, rocket, spinach salad with lemon dressing
\nPotato brandy with egg and lemon balm
\nBlack salsify with pumpkin seed oil and rosemary
\nAlmond-parsley pesto
\nBaked sweetbreads in a herb coating
\nRosehip<\/p>\n
2017 Vogelsang, Trittenheimer Apotheke Riesling, Loersch Winery, Mosel<\/p>\n
BONE CHAR FROM ULRIKE MOHR<\/p>\n
Roasted Loup de Mer,
\nFennel puree with tarragon and Pernod,
\npolenta with cuttlefish and nut butter
\nBlack garlic maionnaise,
\nFermented walnut<\/p>\n
2019 Chardonnay, Domaine Arsac Argance, Ard\u00e8che (wood)<\/p>\n
MUSSEL GIRL AND AMORETTE MELT BY SONJA ALH\u00c4USER<\/p>\n
Stuffed chicken in 5 colours
\nRoman cabbage with cinnamon, sugar and parmesan<\/p>\n
2020 Pinot Noir Craft, J\u00fcrgen Leiner, Palatinate<\/p>\n
LIFE IN THE SMARTBOX BY JOHANNA HASSE<\/p>\n
Crostata al Limone:
\nLemon tart, almond ice cream<\/p>\n
MENU<\/strong><\/p>\nAp\u00e9ritif: Spumante Casa Gheller Veneto<\/p>\n
THE BENTO BOX IN THE FOOD RANGE OF UWE SENNERT AND WERNER DEGREIF<\/p>\n
“After dinner to the home”
\nBreaded and baked pike perch marinated in a lemon white wine broth,
\ngreen salad, potato-cucumber salad, marinated beetroot
\nVegetarian: Baked and breaded celery<\/p>\n
2019 Domaine Faller Macerat Pinot, Alsace<\/p>\n
KINGDOM OF HEAVEN, MANIC ZEPPELIN SNAPSHOTS BY ROLAND FUHRMANN<\/p>\n
Mulligatawni Indienne
\nPeppery curry soup from the Indian-English cuisine with duck
\nVegetarian: with sweet potato<\/p>\n
2016 D\u00e9ja Fruit, Pinot Noir Ros\u00e9, Alexander Heer, Rheingau<\/p>\n
HOMAGE TO ANGEL KANCHEV BY IRENA EDEN AND STIJN LERNOUT<\/p>\n
A hospitable meal
\nBraised shoulder of lamb and baked leg of lamb
\nwith olives, lemon and cinnamon, apricot rice
\nand aubergine with walnuts
\nVegetarian: buffalo mozzarella in tomato-olive sauce<\/p>\n
2010 Domaine Nivet Galinier Les Aspres, C\u00f4tes du Roussillion<\/p>\n
CITY MAKES YOU FULL BY ANJA FIEDLER AND SABINE HILSCHER<\/p>\n
Everything from the tree
\nStuffed maple leaves with fir-top rice,
\nspruce needle parfait and honey syrup and pickled elderflowers<\/p>\n
MENU<\/strong><\/p>\nAp\u00e9ritif: Spumante Casa Gheller Veneto<\/p>\n
THE INFILTRATION OF THE ALPS BY LIS BLUNIER
\nColours<\/p>\n
Yellow pepper parfait
\nFennel puree with parsley and tarragon
\nSweet potato mousse with saffron
\nBeetroot with balsamic vinegar and honey
\nleaves and vinaigrette<\/p>\n
2019 Vogelsang, Trittenheimer Apotheke Riesling, Loersch, Mosel<\/p>\n
KING AND QUEEN BY COCO K\u00dcHN
\nPrussian court cuisine in the time of Frederick the Great<\/p>\n
Legered caper soup with roasted char<\/p>\n
2020 Pinot Gris Loam, J\u00fcrgen Leiner, Palatinate<\/p>\n
M_ask_E GROUP EXHIBITION
\nC’est un masque<\/p>\n
Poached saddle of venison with spruce salt
\nBlack pudding with apple
\nQuince bread with honey and rose water
\nApple – quince puree
\nRed wine – rosehip sauce<\/p>\n
2016 Pinot Noir SL sulphur-free, Hubert Lay, Kaiserstuhl<\/p>\n
SORONG 1962 BY TANYA BARNAU SYTHOFF<\/p>\n
Cardamom ice cream with papaya seeds
\nMango – Coconut – Smoothie
\nroasted papaya with long pepper and lime oil<\/p>\n
MENU<\/strong><\/p>\nAp\u00e9ritif: 2019 Domaine Faller Pet Nat Muscat, Alsace<\/p>\n
REFETTORIO by ARNDT KAESTNER<\/p>\n
Sea fish in juice (recipe by Bartolomeo Scappi)
\nSea bass, white wine, apple cider, grapes, saffron, almonds<\/p>\n
2020 White Burgundy “Craft” J\u00fcrgen Leiner, Palatinate<\/p>\n
FIREWATCH ZAGREUS from KAIN KARAWAHN<\/p>\n
Polenta Nera (with cuttlefish) and mussels in tomato-chilli sauce<\/p>\n
2019 Domaine Arsac Argance, Chardonnay, Ard\u00e8che (Wood)<\/p>\n
BEHIND THE WHITE FRONT by IN\u00c9S LAUBER.<\/p>\n
Pink baked leg of lamb in oriental spices
\nwith sultanas and honey, various vegetables with lemon and honey,
\ncouscous with almonds<\/p>\n
2012 Orph\u00e9e, Domaine Courbissac, Minervois<\/p>\n
SUER GAZ – ZAGREUS<\/p>\n
Rice pudding with cinnamon – pear from the spice stock with rose water<\/p>\n","protected":false},"excerpt":{"rendered":"
Group exhibition and catalogue presentation 18 \/ 08 \/ 21 to 20 \/ 02 \/ 22 The best of 20 years With Sonja Alh\u00e4user , Heather Allen, Dorothee Berkenheger, Markus Binner, Lis Blunier, Fritz Bornst\u00fcck, Stephan Brenn, Christina Bunk, Elizabeth Demaray, Diana Dotson, Maurice Doherty, Irena Eden, Margret Eicher, Roland Fuhrmann, Axel Geis, Pierre Granoux, … Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3704","post","type-post","status-publish","format-standard","hentry","category-allgemein"],"translation":{"provider":"WPGlobus","version":"3.0.5","language":"en","enabled_languages":["de","en"],"languages":{"de":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"yoast_head":"\nZagreus 2000 - 2020. Das Beste aus 20 Jahren<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zagreus.net\/20jahre\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ZAGREUS 2000 \u2013 2020 - Zagreus Project\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zagreus.net\/20jahre\/\" \/>\n<meta property=\"og:site_name\" content=\"Zagreus Project\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-21T08:21:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-02-21T10:24:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zagreus.net\/wp-content\/uploads\/2021\/08\/Gruppenausstellung.jpg\" \/>\n<meta name=\"author\" content=\"20ZaG14eUSS\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"20ZaG14eUSS\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Zagreus 2000 - 2020. Das Beste aus 20 Jahren","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.zagreus.net\/20jahre\/","og_locale":"en_US","og_type":"article","og_title":"ZAGREUS 2000 \u2013 2020 - Zagreus Project","og_url":"https:\/\/www.zagreus.net\/20jahre\/","og_site_name":"Zagreus Project","article_published_time":"2022-02-21T08:21:11+00:00","article_modified_time":"2022-02-21T10:24:31+00:00","og_image":[{"url":"https:\/\/www.zagreus.net\/wp-content\/uploads\/2021\/08\/Gruppenausstellung.jpg","type":"","width":"","height":""}],"author":"20ZaG14eUSS","twitter_card":"summary_large_image","twitter_misc":{"Written by":"20ZaG14eUSS","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.zagreus.net\/20jahre\/#article","isPartOf":{"@id":"https:\/\/www.zagreus.net\/20jahre\/"},"author":{"name":"20ZaG14eUSS","@id":"https:\/\/www.zagreus.net\/#\/schema\/person\/ea11a432c0f3f9521dcb1e501f9b69bb"},"headline":"ZAGREUS 2000 \u2013 2020","datePublished":"2022-02-21T08:21:11+00:00","dateModified":"2022-02-21T10:24:31+00:00","mainEntityOfPage":{"@id":"https:\/\/www.zagreus.net\/20jahre\/"},"wordCount":1356,"publisher":{"@id":"https:\/\/www.zagreus.net\/#organization"},"image":{"@id":"https:\/\/www.zagreus.net\/20jahre\/#primaryimage"},"thumbnailUrl":"https:\/\/www.zagreus.net\/wp-content\/uploads\/2021\/08\/Gruppenausstellung.jpg","articleSection":["Allgemein"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.zagreus.net\/20jahre\/","url":"https:\/\/www.zagreus.net\/20jahre\/","name":"Zagreus 2000 - 2020. 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