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MARCH 2013

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DAVID TOUTAIN & NICOLAS POELAERT DINNER - 7 MARCH 13


A dining experience & gastronomic journey extraordinaire!

Beet croquant

Pig’s trotter, fish roe, smoked mascarpone

Vegemite herbs

Carrot, galangal, bergamot

Pork liver, rye bread

Crab, sunchoke, citrus

Tomato, eggplant, basil

Egg, corn, cumin

Potato, fois gras, hazelnut

Eel, black sesame, green apple

Squid, leeks, charcoal

Duck, candied milk, cumquats

Beef, burnt vegetables

Rose, cheesecake, liquorice

Pear, milk ice cream, toasted flour