Lightly roasted codfish roll, cucumber,
tomato and curry Madras vinaigrette (5-6)

Pollack with mustard and Flandrien cheese crust,
pulses,radish, wild garlic and whey gravy (5-6)

Eggplant flan “cooked on the bbq”, fried abalone “Ormeaux”
corn cream and ayo blanco sauce (6)

Fried Iberico pluma with galanga, barigoule gravy,
grilled fennel and artichoke (5-6)

Pigeon from Steenvoorde, smoked on hay, “puree Joël Robuchon”,
celeriac, dates cream, port and madeira sauce (5-6)

Crispy circle of white chocolate Ivoir Valrhona,
cheesecake, raspberries and yuzu structures (5-6)

Pickled cherries,marzipan, cherry sorbet and lychee sabayon (5-6)