Surprise menu

4 courses 5 courses

59.50
69.50

Signature dishes

Classics and new creations, different tastes and textures with mostly classical preparation in a modern and worldly influences.
Highly recommended!!

6 courses 79.50
8 courses 99.50

Supplement caviar

15.00

Supplement truffle

15.00

Aperitif

Gillardeau

Gillardeau - shallots in red wine vinegar – lemon-mustard Rye bread

piece 5.50
33.50 half a dozen

Gillardeau . caviar

Gillardeau - scrambled egg - Imperial gold caviar - Champagne butter

7.50
45.00 half a dozen

Pata Negra

“Ibérico de Bellota”

24.50

Starters

scallops St-Jacques

Lukewarm Norwegian scallop . celeriac . hazelnut . autumn truffle . Sherry vinaigrette

24.50

Langoustines

3 preparations of Norway lobster
• Squashed langoustine . potato Moscovite
• Baked Norway lobster . pumpkin . Vadouvan
• Langoustine bisque . soufflé with tarragon weed

29.50

Home smoked Shetland salmon

Home smoked Shetland salmon . poached farm egg . foamy potato . Imperial Gold caviar

25.50

Spaghetti . caviar

Spaghetti white truffle . Masia el altet

39.50

tartar of grain calf . oyster

A la minute prepared tartar of grain calf . Imperial gold caviar . Zeeland oyster . algae mayonnaise . foamy oyster soup

29.50

Lasagne of veal cheeks

Lasagne of veal cheek and veal tongue . crispy veal sweetbread . celeriac . Madeira . truffle emulsion

28.50

3 preparations of foie gras

3 preparations of foie gras
• Classic pie . Agen plum . vanilla
• Profiterol cream made of liver . salted caramel
• Baked apples . Calvados

29.50

North Sea turbot

North Sea turbot . cepes . celeriac . poached hen's egg . truffle butter

42.50

Perch

Perch lacquered with apple syrup . smoked eel from the “Oosterschelde” . candied sauerkraut . whole grain mustard sauce

39.50

Back of North Sea cod

Back of North Sea cod . strings of meat . hotchpotch . smoked farm butter

36.50

Venison from the Veluwe

Venison from the Veluwe . beetroot . blackberries . pistachio . natural juice with juniper

42.50

Patridge

Partridge fried on its carcass . confit of the bolt . cabbage . apple . cranberries . gravy with laurel

39.50

Iberico pork cheek

12 hours cooked cheek of Iberico pork . liver . parsnip toffee . Madeira reduction

36.50

Cheese

Assortment of seasonal cheeses from cheese master "Guillaume" served with its garnitures

19.50

Grilled Tallegio sandwich

Grilled Tallegio sandwich . duckliver . macadamia . Banyuls reduction

19.50

Fall 2019

15.50

Sabayon Calvados

Sabayon Calvados . caramelized apple . vanilla ice cream

15.50

Dame Blanche "Wiesen"

15.50

Crêpes “suzette”

15.50