Protein forward dishes with few garnishes , focusing on quality of product and excellence of execution . Nowhere to hide with the winter menu from @uweo at @restaurant_petrus !

Black Truffle / Frog Leg / Snail - A lovely starter that looks richer than it is on the palate with the celeriac and cauliflower puree providing a nice blank canvas for the pond of snails and frog .

Maison Kaviari / Initial Egg / Cauliflower - Egg and eggs , fine dining comfort food .

King Crab Norway / Thermidor / Croissant - Crab encased in croissant dough , do feel the crab gets a little lost in there ..

Langoustine Norway / Swiss Chard / Crustacean just - disarmingly straight forward , beautifully cooked .

King Crab Norway / Crab Leg / Seaweed butter - the butter melts in front of your eyes , the crab leg is saline sweet perfection .

Sika Deer Rhug Estate / Loin / Juniper Berry- the venison loin is as prescribed , but the cabbage garnish may steal the show .

Duck/ Plum / Lavender Sauce - best dish of the night , the duck breast is cooked brilliantly , the duck legs are stuffed and rolled in cabbage and the plum and sauce provide a luxurious contrast

Chestnut Tart / Mandarin / Meringue - love chestnut flavours and the brown butter tart shell was outstanding.