Charlotte of asparagus, bintje potatoes and lobster (a recipe suitable for catering for large groups)
Lard au chou blanc et noisettes
Carpaccio of smoked Holstein loin with cobblestones and spring vegetables
Slow-cooked sea bream with bergamot, pickled and fermented vegetables and a dashi crèmeux
Belly bacon with white cabbage and hazelnut
Ghent waterzooi with plaice, baby vegetables and white wine sauce