MENU 1397

AMUSES

STELLENDAM SHRIMP

Marigold • butter-vinegar • Sea mustard

OYSTER 1397*

Leek • hazelnut • Vichyssoise

WILD SEA BASS

Bouillabaisse • marinated vegetables • rouille

LOBSTER*

Rosehip • sambal • pulled chicken

WAGYU A3

Cèvennes onion • anchovies • savory

TÊTE DE MOINE "table preparation" 14,50

Whey • figs • almond

Cheese plate instead of dessert suppl. 8,50

BLANC MANGER

Strawberries • Bergse water mint • vanilla

Chef Torben Bouterse and his kitchen staff work exclusively with fresh, local ingredients. Please accept our apologies if some ingredients are unavailable that day.

To fully enjoy his culinary creations, we ask that you make as few changes as possible to the menu and only inform us of any serious intolerances. Please note that we unfortunately cannot guarantee the absence of traces of allergens.