The juices, andouillette-like, burst through the caul fat, caught by the roasted kohlrabi and carrot mash, lifted by the pickled onion and butternut relish on the side.
We followed the suggestion of our knowledgeable server and chose the roasted kohlrabi-turnip soup (with horseradish, chive oil and edible flowers), the trio of lamb (loin, rack and belly, prepared three different ways) and the imperial chocolate dessert (a warm pudding cake with spiced ice cream and coffee sauce).