January menu
Starters
Herb marinated flounder
with sautéed fennel, celery, glasswort and celery dust
Beef tartare
with raspberry gel, crispy potatoe, cognac emulsion and cress
Second courses
Jerusalem artichoke confit
with warm chive emulsion, vinegar powder and crispy Jerusalem artichoke
Glaced veal
with creamy pearlbarly, goat cheese, buckwheat and blackberry
Main courses
Ox sous vides
with tarragon hollandaise, caramelized red onion, pickled beet and salsify
Baked cod
with fricassee of mussels, smoke oil and crispy cabbage
Desserts
Vanilla ice cream
with pineapple foam and white chocolate
Sorbet
of baked apples, junket, cookie crumble and mint powder