Menu HSN
Codfish with piccalilly, marinated cucumber, horseradish and cauliflower
Radish and beet structures with fried “ Catch of the day”, wild garlic oil and whey sauce
Fried “Iberico Presa” with aubergine, pak choi, galanga root vinaigrette and cardamom oil.
Scallops with black pudding cream, salsify, mushroom, star anise and mixed spice foam
Fried native roe deer fillet with it's shoulder, in lard candied potatoes, red wine and cranberry sauce
Selection of ripened cheeses “Van Tricht”
Tangerine – grapefruit sorbet – sea buckthorn berry – vermouth
Caramel – white chocolate – hazelnut – pear sorbet
Modern version of “crêpe mikado”