Harlequin pigeon checkerboard. Pigeon stuffed with pig’s foot and asparagus. Artichoke hearts with celery root mousseline with salsifies. Courgette and chicken cake, buckwheat tuile with parmesan asparagus and mushroom charlotte.
Opus of scallops and Norwegian coley. Scallop ballotin, tomatoes and thyme. Chicory and farmed mussel cake. Soft-boiled egg and potato mousseline with coley.
After training at the Royal Monceau and Drouant, Yannick Alléno’s skills are the result of the purest Parisian culinary tradition and he has a penchant for sophisticated cuisine with classical French roots to which he brings a zest of youth. After working at the Scribe, where he earned a second star from the Michelin Guide, […]
Terje Ness comes from a small town in the west of Norway, Førde. He was four years old when he decided to become a chef. He doesn’t know why, since at the time he didn’t even help his mother in the kitchen … but that was what he wanted to do. Years later, he found […]
Ferdy Debecker is a typical example of a “born” chef, who, after training at the Louvain hotel school, immediately went to work in reputed star-ranked restaurants; first in Brittany at the Château de Locquenolé in Lorient, then at Eddie Van Maele’s restaurant in Brussels, among others. In 1987, he and his wife Ann opened their […]