Meat Chestnut cream, poached egg, 7-hour braised beef tongue by Marc de Passorio Meat Loin of pork with lemongrass by Peter Coucquyt Meat Pan fried veal fillet, in a rhubarb and port sauce by Manfred Stevens Meat Free range chicken breast, seasonal vegetable tart, red pepper foam with olive oil by Lionel Lallement Meat Foie gras ravioli, porcini mushroom cream, crispy & crunchy chestnuts by Lionel Lallement Meat Pigeon breasts, in black cherries and cranberries sauce by Manfred Stevens Meat Glazed gammon, peach, cloves by Adam Handling Meat Chicken, Sweetcorn, Mango Salsa by Adam Handling Meat Venison, Blackberry, Confit potatoes by Adam Handling Meat Cured beef with sea buckthorn and champagne jelly, pumkin cream flavored with sea buckthorn and raw carrots by Andreas BRETTMARK The following recipes See all your recipes
Meat Chestnut cream, poached egg, 7-hour braised beef tongue by Marc de Passorio Meat Loin of pork with lemongrass by Peter Coucquyt Meat Pan fried veal fillet, in a rhubarb and port sauce by Manfred Stevens Meat Free range chicken breast, seasonal vegetable tart, red pepper foam with olive oil by Lionel Lallement Meat Foie gras ravioli, porcini mushroom cream, crispy & crunchy chestnuts by Lionel Lallement Meat Pigeon breasts, in black cherries and cranberries sauce by Manfred Stevens Meat Glazed gammon, peach, cloves by Adam Handling Meat Chicken, Sweetcorn, Mango Salsa by Adam Handling Meat Venison, Blackberry, Confit potatoes by Adam Handling Meat Cured beef with sea buckthorn and champagne jelly, pumkin cream flavored with sea buckthorn and raw carrots by Andreas BRETTMARK The following recipes See all your recipes