Grüne Soße with Pellkartoffeln (potatoes boiled with the skin) and boiled eggs. This is a VERY German speciality from the Frankfurt region with lots of green herbs, particularly served on Holy Thursday. In Brussels I will unfortunately not be able to collect all the herbs which are at home in Gemrany sold in bunches on markets and in supermarkets. Instead I will just take parsley, basilic, dill, chervil and sage. For the original version you need herbs like borage, cress, sorell and chives instead of basilic and sage.
As a Lutheran protestant (not deeply religious, but respecting the rules) I will serve fish for the family tomorrow. Maybe German recipe as well, cod with mustard sauce, otherwise Italian style, sole filets on spinach with bechamel sauce, baked in the oven. Nice German Weißburgunder as a beverage.
Fritz Ober, Torres/Hauser model, 2010, spruce/maple
Giovanni Tacchi, Bouchet model, spruce/BRAZ, 2018