Christmas is usually over before you know it and New Year's Eve is just around the corner. New Year's Eve offers the ideal occasion to pamper yourself once again at the end of the year and let the year come to an enjoyable close. The festive atmosphere among family and friends provides the occasion for a festive 4-course menu, created by the Romantik chefs. Spoil your guests this year with a varied menu that leaves nothing to be desired.

Cut the meat into coarse strips, leave to air in the cold for 3 hours and then run through the fine disc of the meat grinder. Then add the remaining ingredients, mix, taste and season if necessary.

For the tempura batter, sift the wheat flour, add the cornflour and baking powder to a bowl and salt, then mix well. Then add the water, which must be very cold so that afterwards the breading is also cool and fries perfectly, so place 4 to 5 ice cubes in the cold water. Once the water is added to the dry ingredients, stir the mixture exactly 10 times with a chopstick or whisk. The dough is ready when it bubbles and there are only a few lumps left - this should be achieved after about 10 to 15 seconds of vigorous stirring. Flour the caper apples and fold them through the tempura batter and fry in hot oil.

Devein the prawns and marinate with salt, rosemary, thyme and garlic. Fry in a hot pan with olive oil.

Portion the tartar in a pastry cutter, place the king prawns on top and garnish with the baked caper. Chives, crème fraîche, pomegranate seeds and lamb's lettuce are suitable for further decoration.

For the hollandaise sauce, heat a chopped shallot, the vinegar, water, peppercorns and bay leaf in a pan and reduce the moisture by half. Strain through a fine sieve and allow to cool to 50°C. Then add the egg yolks, heat and whisk. Add the butter drop by drop, stirring constantly, then season with lemon juice and salt.

Fillet the fillets so that they remain stuck together to make two double fillets. Your fishmonger can also help with this. The fillets should only be grilled for a very short time.

Boil the sweet potatoes, bake them in the oven in a pan with water, butter, salt and pepper and then mash the potatoes. Peel the parsnips, cut them into quarters and boil them with a little water and butter. Do not use the dark green part of the leek, cut the rest into chinoise. Slowly cook the washed vegetables with salt and pepper. Wash the chanterelles and then cook slowly with butter, a chopped shallot and chives. Wash the young spinach and season with salt, pepper and a little oil. For a particularly festive experience, the spinach can be mixed with some chopped fresh truffle.

Beat the egg, egg yolk, sugar and Grand Marnier in a metal bowl until warm, then remove from the heat and beat until the mixture has cooled. Then fold in the melted white couverture and the whipped cream. To serve, pour the parfait into small bowls.