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
