This is a whole half pheasant, confit leg and boneless wing, roasted breast. Paired with salsify and a brussels spouts stew as well as a shallot jam

I got this lovely pork fillet today and it’s just great, the flavour is so deep and full, like a different animal even. The first time cooking i seared the meat and cooked it through the oven but i felt that the pork didn’t needed the tension with all the heat. The second time i seared it and cooked it sous vide with a juicy success. I serve the pork with polenta, corn, bell peppers and capers.

Here’s my go on a pigeon prepared in two different methods, the breast is roasted on the bone and the leg is confit with duck fat. The pigeon is served with a nice slice of seared foie gras, placed on a square of  boulangere potatoes, french beans, salsify, carrots and a pigeon jus.

The soup is made with kohlrabi, shallots, Riesling, cream, butter, stock

The prawns are cooked in a fish stock, chilled down and sliced thinly, placed on thin kitchen wrap and brushed with butter, than rolled up with a kohlrabi stick, topped with olive oil hollandaise and micro cress.

This is last nights amuse, i used a warm potato espuma topped with a parsley espuma, smoked trout roe, purple potato and herbs

Callebaut chocolate mousse, moist chocolate cake, space dust, cherries with Kirsch and butter emulsion, sugar tuile and candied orange