Year after year, the Christmas season invites you to indulge. With the start of Advent, the delicious smell of roasted almonds and mulled wine fills the air and a wide range of specialties can be discovered at Christmas markets. For many, Christmas dinner at home with loved ones is the highlight of the festive season. The focus here is on enjoyment and spending time together. Are you still looking for new delicacies that will delight your guests? Romantik has put together the perfect Christmas menu for you. On the Romantik Instagram channel, you can also discover more fantastic recipes from the Romantik chefs that will transform your Christmas celebrations into very special moments of indulgence.

1. First, peel and slice the sweet potato and cilena. Then sauté the onion in a pan until translucent, add the potatoes and leave to simmer. Then season with salt, pepper, sugar and gingerbread spice. The beef stock can now be added and everything is simmered slowly.
2. As soon as the potatoes are almost cooked, the cream can be added while continuing to simmer. Then finely crumble the spiced speculoos. Add some of the speculoos to the soup mixture and put the rest on to the side. Finely puree the soup in a blender and pass through a sieve. At the end, season the soup again with a little balsamic vinegar and the spices.
3. Finally, fry the king prawns in a pan with a little olive oil, add the rosemary and thyme and season with a little pepper and speculaas crumbs. Serve the soup in a plate or bowl, place the prawns on a wooden skewer and serve. Finally, garnish with a little thyme and speculoos crumbs.

1. Remove excess skin and fat from the duck breasts, remove the tendons, cut the skin into squares but without damaging the breast, then salt both sides and fry well on both sides in a preheated frying pan. Then set aside on a rack.
2. To make the sauce, first caramelize the sugar, deglaze with port wine and reduce to 1/6, then pour in the veal or poultry jus, reduce again and add a little mixed starch to taste.
3. Next, remove the stalks from the savoy cabbage and cut into large diamonds, finely dice the shallot. In a wok or frying pan, first sauté the shallot in the vegetable oil, add the savoy cabbage, sauté vigorously, reduce the heat and deglaze with soy sauce. Then finely chop the chilli, add and season with salt.
4. Then peel the beet tubers, cut into even slices on a slicer and deep-fry in vegetable fat at 170°C and season with salt just before serving.
   Caramelize the sugar in a small pan until “blond”, briefly stir in the buckwheat, place on baking paper and leave to cool. If everything sticks together, simply chop lightly with a knife.
5. Cut the pumpkin with skin into half slices, marinate in a bowl with oil and spices, place on a baking tray with baking paper and cook at 170°C for about 10 minutes. After the time has elapsed, reduce the temperature to 150°C, place the duck breasts in the oven and bring to a core temperature of 52°C (takes about 6-10 minutes) and leave to rest for another 3 minutes.
6. Finally, arrange everything on warmed plates, the sauce and the sliced duck breast should be served last.

1. First, fillet 2 blood oranges over a bowl and reserve the juice. Peel 1 orange very thinly and cut the peel into fine zests. Boil the zest in ¼ liter of water, drain and rinse with cold water. Bring the grenadine syrup to the boil, add the zest and leave to infuse for 30 minutes. Add the orange juice and sugar and bring to the boil again. Then mix the cornflour with a little cold water and stir into the boiling orange juice to thicken. Carefully mix the orange fillets with the cornflour, divide between 4 bowls and chill. Important: The orange ragout must have cooled before the mousse is added on top.
2. For the tonka curd mousse, soak the gelatine in cold water and then squeeze it out. Mix the cream quark with the yoghurt and grated tonka bean in a bowl until smooth. Then heat the freshly squeezed orange juice with sugar and dissolve the soaked gelatine in it. Then add a little of the curd cheese mixture and stir everything into the curd cheese mixture. Whip the cream until stiff and fold into the curd cheese mixture. Spread the mousse over the cold blood orange ragout and chill for at least 2 hours.

1. Pour the apple juice into a pan. Squeeze the orange and add the vanilla pod, cinnamon stick and cloves to the juice. Optionally, you can now add a piece of ginger (to taste).
2. Add everything to the apple juice and bring to the boil briefly. Then leave the mulled mixture to infuse over a low heat so that the aromas can develop.

   Tip: If you like, you can add a dash of rum to the apple juice.