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mit Hibiskusblüten im Ofen geschmort, Rhabarber-Sauerrahmglace, Tahitivanille, Frischkäsehttps://gourmoer.ch/wp-content/uploads/2014/04/relais_chateaux_reto_lamparts_norbert_niederkofler_15.jpgrelais_chateaux_reto_lamparts_norbert_niederkofler_15Friandiseshttps://gourmoer.ch/wp-content/uploads/2014/04/relais_chateaux_reto_lamparts_norbert_niederkofler_14.jpgrelais_chateaux_reto_lamparts_norbert_niederkofler_14https://gourmoer.ch/wp-content/uploads/2014/04/relais_chateaux_reto_lamparts_norbert_niederkofler_13.jpgrelais_chateaux_reto_lamparts_norbert_niederkofler_13Sorbet vom grünen Apfel mit Latschen Marshmellowhttps://gourmoer.ch/wp-content/uploads/2014/04/relais_chateaux_reto_lamparts_norbert_niederkofler_12.jpgrelais_chateaux_reto_lamparts_norbert_niederkofler_12Filet vom Almochsen im Bergheu mit antiken Karotten, geschmortes Rippenstück mit 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