MENU VAN PATRON CUISINIER ERIK VAN LOO

KREEFT – LOBSTER
Calamansi | mierikswortel | radijs | citroenjam
Calamansi | horseradish | lemonjam

FOIE GRAS – GOOSE LIVER 2001
rode biet | pure chocolade | pinot gris
beetroot | dark chocolate | pinot gris

TARBOT – TURBOT*
asperge | Morieljes| lamsoor | Umamiboter
asparagus| Morels | sea lavander | Umami butter

BRESSE KIP – BRESSE CHICKEN 1992**
ravioli | nieroogkreeftjes | bospaddenstoelen | kreeftencrèmesaus
ravioli | langoustines | wild mushrooms | lobster cream sauce

ZWEZERIK– SWEETBREAD
zilverui | artisjok | long pepper | hazelnoot
silver onion | artichoke | long pepper | hazelnut

LAM – LAMB
gefermenteerde knoflook | knol | kruiden croute | Lavas | lamsjus
fermented garlic | turnip | green herbs croute | lovage | lamb sauce

KAAS – CHEESE**
peer | walnoot | olijfolie | Aceto Balsamico | rozijnen en notenbrood
pear | walnut | olive oil | Balsamic vinegar | raisin and nut bread

AARDBEI – STRAWBERRY
dragon | sorbet | groene klaverzuring | witte chocolade
tarragon | sorbet | green claver sorrel | white chocolate

*   inbegrepen in het 6-gangenmenu
** inbegrepen in het 8-gangenmenu

MENU PRIJZEN

5-gangenmenu:                                    €140,00

6-gangenmenu:                                    €155,00

8-gangenmenu:                                    €170,00