Dicke Dinger Dinner

On August 17, we invite you to a very special anniversary evening at Brasserie Colette. Ten years of Dominik Obermeier - we're not celebrating with snacks, but with really big things. On this evening, our head chef serves an opulent 6-course menu where everything is one size bigger: a whole suckling pig, a whole tuna, a massive leg of Charolais beef - and that's just the beginning.

Restaurant manager Michael Hollweck uncorks liquid rarities from our cellar - from bottles that are better lifted in pairs: up to 11 liters of the finest wine accompany the evening.

A feast for all the senses. And for everyone who knows: Sometimes more is simply more.

The menu

1) Tuna "Nicoise" | charcoal, green beans, peppers & egg

2) Paté en croûte duck, truffle & fig jam

3) Suckling pig "Choucrute" | sauerkraut, sauerkraut beurre blanc, deep-fried potato cubes

4) Charolais beef "Baked in clay" | ox marrow butter, beet & currant

5) Rum pineapple "Croqueembouche" | très hombres edition vintage 2001

6) Vacherin Mont d'Or "Oven cheese" | fig & thyme