Roast beef fillet with juniper berries. Old Genever gin from the Ghent region.
Truffled Chateaubriand stuffed with sautéed leeks and chanterelles, served with Port wine sauce.
Beef fillet millefeuille, truffle and potatoes. Symphony of three simple onions, in their sauce.
Turbot in puff pastry and calf’s foot braised in Geuze beer.
Grilled turbot fillet stuffed with crayfish and fennel tartare, served with a chanterelle risotto, parmesan bell pepper and lobster mousseline. Anise-flavoured lobster sauce.
Turbot ravioli, cold-smoked scallops with spinach, fresh tomato compote candy. Sabayon with vanilla essences, fried leek filaments.
Bent STIANSEN
Bent is the first Scandinavian chef to have won the Bocuse d’Or. Already renowned in his own country where, at the age of 23, he became head chef of the Continental Hotel, the best restaurant in Oslo, this success has enhanced his reputation on the culinary scene. He participates in many television programmes in different […]
Jens Peter KOLBECK
Jens Peter Kolbeck is undoubtedly the most international of Danish chefs, as well as being the most famous. His career began with a world tour of the best kitchens. From Hamburg to the Savoy Hotel in London, Rome and Washington (where he worked for the Danish Embassy) and then to New York, he developed a […]
Guy VAN CAUTEREN †
Guy Van Cauteren was undoubtedly one of the best-known Belgian chefs. He came to cuisine via butchery after being expelled from college for his subversive reading material (by Louis-Paul Boon, the “anarchist” writer, notably), but he became a happy and fulfilled chef. After attending the hotel school at Ostend, a stay in Paris with Lucas […]
