Ingredients

Spaetzle

• 5 eggs
• 3 egg yolk
• 500 g spaetzle flour
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch nutmeg
• 40-50 ml water

Honey mustard vinaigrette

• 125 ml elderberry vinegar
• 3 tbsp olive oil (Jordan)
• 2 tbsp honey
• 20 ml sherry
• 2 EL Meaux mustard
• Salt, pepper
• 1 tsp finely chopped quender
• 1 tbsp pickled mustard seeds

Roasted onions

• 2 shallots
• Wheat flour for dusting
• 500 ml rapeseed oil
• 2 tsp finely chopped flat-leaf parsley
• 1 tsp salt

Beech mushrooms

• 100 g white and brown beech mushroom heads (with 1 cm stalk)
• 15 ml olive oil (Jordan)
• Salt, pepper

Pear confit

• ½ onion
• 20 ml olive oil (Jordan)
• 5 ml light balsamic vinegar
• ¼ stick lemongrass
• ½ cinnamon stick
• 2.5 g ginger
• ½ tsp salt
• 2 pears
• 25 g preserving sugar
• 100 ml apple juice
• 20 ml pear brandy

Arrangements

• 200 g munster cheese (without rind)
• 10 g thyme honey
• Leaves from 1 sprig of quender
• 1 bowl garlic cress