First came the appetiser, second the liver … Today I’ll begin with the starter.
First ingredient: chicken, duck or goose liver. Tenderly fried with nothing but plain butter.
You can also help yourself out with some fresh paté if pure liver is none of your taste. A vegetarian option for the liver in this course would be fresh and crunchy chicory.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School Berlin, co-owner of Hammers Weinkostbar)
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