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Today?s a la carte takes us to Brandenburg outside Berlin, where Guido Kachel from the restaurant Phillipsthal cooks up a seasonal storm. On the menu: Asparagus risotto with rack of rabbit and fresh wild garlic.
For the recipe, look here: http://www.dw.de/dw/article/0,,6507977,00.html
Today?s a la carte takes us to Brandenburg outside Berlin, where Guido Kachel from the restaurant Phillipsthal cooks up a seasonal storm. On the menu: Asparagus risotto with rack of rabbit and fresh wild garlic.
For the recipe, look here: http://www.dw.de/dw/article/0,,6507977,00.html
