PREPPER’S LAB menu 2021
WEEK 26: Microbes & fermentation
THE BACTERIA CONTROL
LUNCH MENU
Thursday, 8.7.21
Cured meat with 21 years old garlic and homemade yoghurt.
+
Sourdough bread with cheese, nukazuke apples, butter and pickled ramson.
+
Fermented asparagus, cabbage and chillies with homemade sour cream and coriander oil.
+
Smoked cheese with pickled radishes.
+
A side of house fries.
WEEK 27: Prepping
SKILLS, CONTROL AND BAD TASTE
LUNCH MENU
Wednesday, 14.7.21
Salted and smoked fish with 10 years old fennel seeds and freeze dried olives and buckthorn.
+
Macaroni & Cheese in sauce with freeze dried parmesan, sprinkled with caramelized onions.
Thursday, 15.7.21
Freeze dried shrimps with freeze dried chickpeas mayo and preserved lemons.
+
Canned Confit de canard with freeze dried peppers, peas, beans and redcurrant.
+
Served with a side of house fries.
TROPEZ
at Sommerbad Humboldthain
Wiesenstraße 1, 13357 Berlin
Google Maps
Monday – Sunday
10.00 am – 6.00 pm
TROPEZ
at Sommerbad Humboldthain
Wiesenstraße 1, 13357 Berlin
Google Maps
Monday – Sunday
10.00 am – 6.00 pm