Now on to the birthday boy's dinner - Mr. C chose the 'Esszimmer Menu' with wine pairing. And to kick it off (after we had the same amuse bouche shown earlier in my menu) we have a local indigenous trout (Saibling) with peanut foam, peanut mousse, trout terrine, parsley mousse, endive mousse and trout caviar. The poached trout had an sensuous buttery mouthfeel while the terrine was really light and the peanut was a surprising compliment, with hints of fennel - lovely. Served with a 2012 Macabeo-Chardonney, Bodegas Castano, Yecla which was perfectly devoid of oak.