– Farmer’s breakfast, or traditionally and locally known as Bauernfrühstück
– Asparagus tarte with elderflower syrup
– Apple pancakes with rhubarb syrup
– Baked pears wrapped in bacon and pierced with walnuts
Thanks to Violetta Engelien, Charlie and Joanne Mbaga, Carlo Held and Eckehard Mewes.
Asparagus tarte – minutes before its transformation in the oven.
Colours; incidentally those of the Cameroonian flag.
Cutting onions for the farmer’s breakfast. If Benetton needs inspiration…
Joanne and Violetta – kitchen dynamics around 10 pm.
Exercise in dexterity: filling profiteroles with Quark and jam.
Our pear creation.
Close-up: farmer’s breakfast in the making.
We made 100 pancakes – this is 1 quarter.
15°C, Berlin City. Our first brunch in the garden.
Relaxation: the guests enjoy the sun and the food.
Private corner under the trees.