4 courses

5 courses

6 courses

7 courses

Irish Mor oyster

naturel . lemon . sjalots . vinaigrette

Oysters "Wiesen"

Irish Mor oyster. luke warm . scrambled eggs . Champagne butter . caviar

Pizza lobster

Lobster . Buratta . tomato . tarragon oil

Pizza truffel

winter truffle . burrata . olive oil .young rocket leaves

European lobster

European lobster. Hand rolled couscous . salted yoghurt with mint . ras el hanout

Wild sea bass

Sea bass tartar . Granny Smith . string bean juice . chives oil

Langoustine “Royale”

Roasted Breton Langoustine . Osietra caviar . linguine . champagne butter sauce

Tartare & oyster

Tartare of meadow calf and Zeeland oyster . Osietra caviar . salty plants . algea cream . seperate foamy oyster soup

Wagyu A5

Tataki of Wagyu A5 . enoki . Tomasu vintage soja sauce . sambai vinegar . japanese mayonnaise . sesame

3 prepations foie gras

*Paté of goose liver . fleur de sel . fig confit
*Profiterole with goose liver cream . salted caramel “Normandy”
*baked goose liver . prunes . macadamia . reduction of Armagnac

Wild turbot

Wild turbot . poached Zeeland oyster . caviar . champagne beurre blanc

Wild sea bass

Roasted seabass . fennel . Antiboise of tomato . basil butter sauce

North sea sole filet

North sea sole filets . langoustine . Salty plants from Zeeland . foamy bouillabaisse sauce

Meadow lamb from Texel

Texel lamb “Primavera”

Bresse pigeon

Bresse pigeon . confit leg . potato pancakes . shallots . thyme gravy

Hereford beef tenderloin

Hereford beef tenderloin . ravioli with mushrooms. chicory . shallot . jus Bordelaise

Wagyu A5

Japanese Wagyu A5 . Osietra caviar . potato puree with crème fraîche and chives . Jus naturel

Tarte tatin of Cevenne onion

Tarte tatin of Cevenne onion . Blue stilton . pistache . sirup of red Port

Lambada strawberry

Lambada strawberry . burrata . white chocolade . basil . vinaigrette of bergamot bergamot

Vanilla-lime sabayon

Vanilla-lime sabayon . red fruit . home made ice cream . almond bisquit