Chef
BEEF SOUP
"Everything you get on your plate is made in our kitchen. My grandmother always said that a good beef broth should be as thick as a table leg. We stick to that rule. Our broth made from roasted bones, meat and root vegetables is left to infuse for no less than four days, and we cook the scraped liver dumplings directly in the broth. The homemade frittata noodles are dried in the kitchen. I think my grandmother would be pleased."