Bresse chicken stuffed with green cabbage, green apples, little tenderloin hazelnuts sweet and sour sauce.
Fillet of sole stuffied with lobster en croûte. Tartare of scallops and salmon mousse.
Gert Jan RAVEN
Gert Jan Raven is Dutch. After starting his career in his own country (and a stint in the army, where he was catering manager), he continued working in Belgium in grand hotels such as the Hilton and Royal Windsor in Brussels. This experience opened the doors to becoming head chef of the Hilton Hotel in […]
