Dinner at home

Appetizers

Fish triptych consisting of salmon tartare, marinated raw tuna and grilled lukewarm scallop

Salmon tartare with herb salad, gin and tonic jelly and a potato crisp

Scallop grilled in vanilla oil with sweet potato cream and balsamic syrup

Couscous salad with roasted peppers, Coppa, prawns and a lobster mayo

Gently cooked veal loin with a tuna cream with capers and a quail egg

*****

Intermediate dishes

Creamy turnip soup with bacon, spring onion and shiitake

Piece of grilled beef bavette with a risotto of forest mushrooms and shallot gravy

Quail broth with mushroom ravioli

*****

Main courses

Gently cooked diamond tenderloin with parsnip cream, green asparagus and port gravy

Lamb fillet with lavender cream, grilled vegetables and thyme gravy

Roasted duck breast fillet with a truffle-potato cream, green vegetables and a sage gravy

Fried deer steak with a string bean stew and a mushroom gravy

Lightly grilled sea bass on truffle potato cream, samphire and a beure blanc sauce

*****

Desserts

White chocolate mousse with honey marinated red fruit

Chocolate Moulleux with a strawberry shooter and strawberry sorbet ice cream

Lemon meringue tart