Can you give some examples?
Hagen-Wiest: Black sausage ravioli with onion gravy and a “rauch-nage”, that’s a frothy sauce. To take the power and heaviness out of the black sausage, we combine it with apples and a light onion sauce to add a touch of sweetness. This creates a wonderful interplay between the flavours and the hearty sausage, which is usually only served as part of the traditional robust “vesper” plate of meats, suddenly becomes something elegant. For me this is a perfect example of “Black Forest Cuisine”.
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