Roast lamb. Puffed bread sticks, lemon-thyme and dried cranberries. Shoulder of lamb. Baby onions and mushroom juice jelly. Potato and lamb sweetbread, lemon, leek and horseradish. Organic red beet, old apple vinegar. Smoked lamb consommé, aromatic herbs. Sauce: Cheese foam with hay. Gravy seasoned with browned butter. Apple and picked leek flowers.
Beef tenderloin cut into strips and pan-fried, dipped in cep ash, rolled around a core of truffle parsley and salted tongue. Hollowed-out potato filled with potato cream and pickled mushrooms. Ingot of oxtail and onions with cheese and wild herbs. Celery root with black winter truffle, smoked marrow and thyme.
Roasted guinea hen. Foie gras boudin with Topaz wine glaze. White corn “nest”. Sweet pea “garden”. Ragout of heart and gizzard confit with black truffle consomme. Preserved chanterelles and pickled huckleberry reduction.
Roast beef fillet with juniper berries. Old Genever gin from the Ghent region.
Aniel Zélie stuffed pigeon
Chicken & blue lobster. Jerusalem artichoke “sheets”, chicken rillette, salt- baked blue lobsters with fennel flavouring. Garnishes: Beet & Jerusalem artichokes. Fine celery tart. Leek & blue lobster heart.
Fillet of duck stuffed with morels, potatoes, duck liver charlotte and glazed turnips.
meat tray
meat tray
