Bij DOLCE hebben we een passie voor de heerlijkste gerechten. Probeer deze heerlijke recepten alvast zelf eens uit. Smakelijk!
Chef : René Mathieu *
Images: Michaël de Lausnay
Gravlax salmon – green asparagus – avocado – Didess prawn crackers of smoked red peppers – kimchi
Porchetta with Granny Smith pesto and a stuffed potato
Chef: Yves Mattagne **
Images: Bart Tanghe
Pheasant supreme and fried langoustines, scorzonera, chicory, crustacean emulsion, confit of legs cooked at low temperature, potato and buttermilk espuma
Veal ragout with chestnut mushrooms, pearl onions and meat balls
Fried foie gras, European lobster and yuzu and ginger sauce
Dessert plate
Wild Sockeye salmon mi-cuit
Wild turbot, vegetables with madras curry, hand-peeled shrimps
Chocolate-coconut cream
Chef: Paul De Soete
Images: Ekkow , Bart Tanghe
Free-range chicken with cockles, carrot mash, lemon and lemongrass
Fresh mango, lemon verbena soup, orange/coconut crispy
Vale de Arca ice cream, Vale de Arca caramel, orange jelly, chocolate mousse, cocoa ganache, passion fruit zabaglione
Fata Morgana
Passion fruit cremeux with forest fruits
Degustation of lobster
Tartar of Vitender veal fillets
Chef : Bart De Smidt **
Images : Ekkow