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    Pheasant, brussels sprouts, salsify, shallot jam Halibut in a coal batter, peas, fondant potatoes, tarragon jus Iberico pork ( pata negra ), pepper mosaic, polenta and corn Beet root carpacchio, horseradish mousse, apple jelly, walnut vin. Pigeon two ways with foie gras and boulangere potatoes Kohlrabi soup, prawn cannelloni, olive oil hollandaise, herb crumble Smoked trout, leek, horseradish Warm potato and parsley espuma Chocolate, cherries and a tuile King prawn wrapped in potato, red wine risotto, pak choy and coriander oil Salad with potato and vegies Callebaut chocolate and Granny Smith in textures Breton lobster, parsley sphere, preserved lemon risotto, butter air Amuse for new years eve Seared tuna, raisin puree, curry air, basil oil and dressing Caramelized pear, Valrhona mousse and elderflower tapioka The best of the lamb Beef fillet, grape mustard and fondant potatoes The amuse of the day Scottish Lobster, Buttered Bulgur, Acidic Air, Smoked Trout Roe Brook Trout with a herb salad and sweet to sour dust Pork in a Serrano blanket and red cabbege praline Venison Tuna with sweet-sour beetroot, horseradish froth and herb salad Monkfish, creamed pearl barley, mixed peppers, lemon candy Mid-course A new dessert Scallops, hokaido pumpkin in textures, orange-vanilla sirup French onion soup Scallops, truffle, spiced milk Local Beef, hot carrot-ginger terrine Scottish lobster with his bisque, bulgur and preserved lemon pearls Pea and ham Breton Lobster Strawberries and basil A cold starter for hot days Pork filet and belly with apricot, vanilla and potato Matjes herring with beet root and horseradish Yellowfin tuna tartar Tomatoes in textures The first week A new kitchen, a new breeze The last amuse Asparagus, sour cream hollandaise, home smoked salmon roe, chive Cream of bouillabaisse, lime and sesame soil, crayfish Pork belly and loin, scallop, tomato in textures and rosemary Hickory ash dusted beef fillet, beet root and peas, smoked potato mash Buffalo mozzarella as a finish on a hot spring day Halibut, smoked salmon roe, tarragon reduction, preserved organic lemon cous cous Beef fillet, peas, truffle, creamed polenta Foie gras cake, pickled black berries and a sparkling rose reduction pork filet, belly, rhubarb, vanilla, potato fondants, lardo cracklings Blue cheese mousse, charcole crumble, pickled raspberries The best of the veal... filet, sirloin, sweetbreads Lemon sole, soy broth, wild garlic glazed spring vegetables Green thai sauce, coconut risotto A new take on the old asparagus starter Goats cheese, grape tart, mustard ice cream Truffle garden Salami and peppers, parmesan consomme, wild garlic bread Pork sugar Monkfish, lardo, crab, sweetened olive and caper soil, spring peas Potato and truffle Lollipop Scallops with long corn pepper, red pepper essence and crisp fennel Blue cheese espuma, pickeled onions, apple jam, candied walnuts Slow cooked duck breast, Smoked potato, organic beet and carrots, orange jus Steamed turbot, Lemon scented cous cous, cellery, caper emulison Foie gras parfait, spiced port wine, sweet sour vegetables, long corn pepper Tomato and mozzarella all over again John Dory and pancetta roulade, horseradish, brussels and mustard relish Steak and truffle Goats chesse Asparagus soup with 10 min duck egg, potato salad Foie gras in anis milk with brioche and apple Hazelnut poached beef filet, Knoedel, Apple and madeira Foie gras terrine, textures of raspberry, almond milk Poached halibut and fennel textures Venison, German cabbage, salsify, sour blue berries The sea in a bowl Saddle of lamb, roasted veg stack Raw and cooked halibut Foie gras Lardo and crayfish For my family Slow cooked duck with thyme infused apricots, chestnuts in textures, warm yellow carrot salad Steak tartar 2009 Foie gras torchon in herb garden Braised brisket a truffle fluid gel Truffled Duck Egg Skate roulade, lemongrass sheet X-mas spiced foie gras and broth salmon crayfish cannelloni, lobster sauce, lemongrass creme fraiche rustic dover sole on autumn vegetables and beurre rouge Aroma in a bowl Chicken-lavender-honey acidic fish Warm smoked espuma and cherries Duck breast with textures of Gala Royal Vegie starter Something new Duck breast, butternut and a spicy chocolate sauce. A modern touch on tomato mozzalella Foie gras with apple Tomato mozzarella Pork fillet wrapped in pancetta, strawberry infused beetroot Lobster roll with pea and carrot Red pepper sphere, goats cheese center Haddock with special K and roe One of the finest pieces of meat A fine ending of a busy night Confit cauliflower Carrot and honey soup Soup garnish Scallops and blood sausage John dory, red onion jam, merlot vinaigrette Scallop, langoustine, port onion Foie gras and white chocolate Red and yellow pepper Prawn canneloni, cauliflower, lemon crumble Halibut, spring vegetables, tomato, garlic milk White / Green asparagus Goats cheese, red pepper, balsamic Monkfish with mong beans and saffron-fennel Tarragon and salmon roe Soy noodle with halibut