Prestige Menu

Mackerel mi-cuit with beetroot, sheep yogurt and Kaviari Kristal caviar

Zeeland flat oyster 000 with ghost shrimp, kombu and sea buckthorn berry

Red mullet in olive oil with North Sea crab, Kalamata olive and coriander

Jerusalem artichoke with tonka bean and seasonal truffle

Holstein’ entrecôte with duck liver, Cevennes onion and meat gravy with fermented onion

Poached blue fig with creme crue and lemon thyme

Composition of mango, ‘Charles Heidsieck’ champagne and cardamom ice cream

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