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À la carte menu

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Starters
Chef Ana Roš (Hiša Franko, Slovenia)
Fermented lentils pancake
220 gr
10.00 EUR

salted yogurt | curry leaves | purslane | amazake

Chef Greg Baxtrom (Olmsted, USA)
Pumpkin rings
220 gr
9.00 EUR

furikake | green tomato ketchup

Daniel Boulud (Daniel, USA)
280 gr
12.00 EUR
Frog Leg Fricassée

spinach purée | shallot | кamut

Chef Björn Frantzén (Zén, Singapore) 
180 gr
12.00 EUR
Langooustine tails

crispy “Koshihikari” rice | ginger emulsion

Chef Daniel Humm (Eleven Madison Park, USA)
Sweetbreads & smoked potatoes
250 gr
13.00 EUR

smoked potatoes | chestnuts | white truffle oil

Main
Chef Dominique Crenn (Atelier Crenn, France, USA) 
A walk in the forest
300 gr
14.00 EUR

wild mushrooms | mushroom ragout | herbed crispy bread | dehydrated olives | mushroom emulsion

Chef Thomas Keller (The French Laundry, USA) 
Artichoke Sous-vide
350 gr
17.00 EUR

Jerusalem artichoke | “Meyer” lemon suprem | Castelvetrano olives

Chef Michel Roux Jr. (Le Gavroche, France, United Kingdom) 
Galantin "De Volaille"
350 gr
19.00 EUR

slow-cooked whole chicken | foie gras | pistachios | Provençal herbs | pork belly | chicken jus | sautéed wild mushrooms

Chef Jonnie Boer (De Librije, Netherlands) 
"Zander"
350 gr
19.00 EUR

perch | iberian lard | crispy potatoes | celery root purée | “Beurre Blanc” sauce

Chef David Chang (Momofuku, New York)
Pork Belly
350 gr
18.00 EUR

pickled cucumbers | daikon | hoisin sauce emulsion | yuzu foam

Chef Christophe Hardiquest (Bon Bon, Brussels)
Flemish beef
350 gr
19.00 EUR

veal with vegetables | potatoes | bread | dark beer | parsley

Desserts
Chef Jordi Roca (El Celler de Can Roca, Spain)
120 gr
9.00 EUR
"Rainforest

porcini foam | pine and porcini ice cream | cocoa leaves with pine | beetroot jelly

Chef Jessica Préalpato (Alain Ducasse au Plaza Athénée,
France)
120 gr
9.00 EUR
“Desseralité”

citrus | kombu | tarragon

Chef Ramon Morató (Spain,
Creative Director for restaurants) 
120 gr
9.00 EUR

“Brown sugar latte”

coffee crémeux | dark muscovado mousse

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