Botanical gastronomy @restaurantdenieuwewinkel part I
- 4 years old tomato bouillon -
- Green peas papadum, hogweed -
- Almond, green tomato, black almond -
- Herbbrioche with baked yeast -
- Scoby, elderflower, vinegar, sweet potato -
- Leek, horseradish, walnut oil -
- Ravioli, carrot, saffron, lemon marigolds -
I really enjoyed this one 🙏
Big steps forward for this team 💪 #keepupthegoodwork
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