Limited to 2 bottles per member A rich aroma of treacle toffee, caramelised bananas as well as plum and almond tart with cinnamon cream was followed by plenty of spice and sweetness on the palate, reminding us of apple rings dipped in batter, deep fried and covered in cinnamon sugar, but this time also cayenne powder. Following reduction, we roasted almonds which went very nicely with German Magenbrot (stomach bread) or more appetizingly known as Pain des Alpes (bread from the Alps) in France – a biscuit with spices like cloves, star anise, mace, pepper, coriander and cardamom.