Dolce

Carpaccio of smoked Holstein loin with cobblestones and spring vegetables

Belly bacon with white cabbage and hazelnut

Ghent waterzooi with plaice, baby vegetables and white wine sauce

Hawaii salad with chicken breast

Asparagus à la flamande (as a starter) 

Sirloin steak, asparagus, bacon and peas.

Slow-cooked “Brasvar” pork, potato, honey and crumble

Mascarpone with red berries and mint

Oven-roasted duck fillet with glazed prunes and girolles en cocotte

Poached salmon with Delino Béarnaise

Holstein entrecote, green asparagus, Parmesan cheese and rosemary

Slow-cooked sea bream with bergamot, pickled and fermented vegetables and a dashi crèmeux

Grilled asparagus with poached quail’s eggs and grilled salmon, a parsley gel and a mousseline sauce espuma.

Cream of asparagus 

Asparagus with smoked salmon, poached farm egg and mousseline sauce

Cod with morels and Deswarte dune asparagus, crushed Ile de Ré potatoes with garden herbs

Roulade of pork belly made in oriental style

Belgian gin such as Filliers Flemish gin with ginger beer

Appetizer made with Paljas blond

Megrim rolls stuffed with tomato, mozzarella and garlic sauce