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Menu of the month

arrow left October 2020: PURS, PURS, Andernach, Germany arrow right

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Restaurant PURS impressions and views
Restaurant PURS impressions and views
Restaurant PURS impressions and views
Restaurant PURS impressions and views
Restaurant PURS impressions and views
Only for members of the
gourmet club

Für das Treffen des Gourmet-Clubs im PURS plant das Team von Christian Eckhardt folgendes Menü:

Enten Leber ARTISCHOCKE – TRAUBE – PLUNDERTEIG

2005 Clos Jebsal Pinot Gris Vendanges Tardives, Zind-Humbrecht, Alsace

Jakobmuschel MAIS – CURRY – MACADAMIA

2013 Mölsheim Rielsing late release, Battenfeld-Spanier, Rheinhessen

Hummer KOHLRABI – PINIENKERN – SAUERAMPFER

2015 Passion Chardonnay, Donatsch, Graubünden

Huchen SPITZKOHL – PHYSALIS – MANDEL

2017 Nautical Dawn Chenin Blanc, Chris Alheit, Western Cape

Dorade Royal FENCHEL – PISTAZIE – QUITTE

2008 Horizon blanc, Domaine de l´Horizon, Roussillon

Rind KÜRBIS – STEINPILZ – GRAPEFRUIT

2014 Arroyo de Tortolas Garnacha, Bernabeleva, Madrid

Rumtopf BEEREN – VANILLE – HICKORY HOLZ

1998 Sauternes, Château Coutet, Sauternes 

History (all menus since 2011)

Champagnerglueck
Restaurant Luce d'Oro logo
Restaurant Maerz & Maerz logo
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Service & contact

Did you have any questions about the gourmet club or so you need a restaurant recommendation? We will help you.

Service-Hotline:
+49 700-1GOURMET

Be welcome to send us an email.

To the contact form