At the castle @restaurant_julemont part I

- Crab, grapefruit, verveine, fennel, celery -
- Seabass tartare, peanut, boemboe, yuzu -
- Tartelette, dill, salmon tartare, citrus, trout roe -
- Oyster, cucumber, rettich, vinaigrette -
- Tuna, cucumber, jalapeño, chili, quinoa, kefir lime -
- Bread, brioche and butter -
- Akami balfego, foie gras, yakiniku, truffle, dashi -

Again a foodtastic experience full of great flavours by @guidobraeken 🥰✨

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