Zapollito pumpkin sweet-sour, crème of lemon beans, sous vide cooked leek, leek rolled in leek ash, oxalis and fried mustard.
Soup
Soup of garlic and sage with black garlic drops, oil of wild garlic, red cabbage with pine cone sirup, samphire and sous vide cooked onion.
Intermediate
Roasted yellow beet, pickled chioggia beet, crème of elderberries and red beet, saus of red beet with oil of blackcurrant branches and confit of Roseval potato.
Main course
Panfried polenta with compote of broccoli, romanesco, radish, corn glaced with fermented blueberries and sauce of corn with dashi.
Pre-dessert
Crème of fermented sunflower seeds, crisp of Moroccan bread, compote of oxidized sunflower seeds , apple and crème of medlar.
Dessert
Frangipane cake with plums, plums sweet-sour, plum pit ice cream, crumble of almond miso and mousse of almonds.
We use seasonal and organic products mostly from Amsterdam.
