Chefs Table @restaurantfinefleur
- Bun, tandoori, sot l’y laisse -
- Pheasant, ravioli, sauerkraut, celeriac -
- Oyster, steak tartare, piccalilly, caviar -
- Langoustine, lime, ras el hanout, kohlrabi -
- Codfish, capers, beurre noisette, cauliflower -
- Turbot, sage, truffel, trompette de le mort -
- Deer Wellington, red cabbage, quince -
- Mandarin, guave, yuzu, kumquat -
Tasty chefs table experience by @thomasdiepersloot & @jacobjanboerma 🥂
