Experience @restaurant_atelier part II

- Veal sweetbread, nduja, sesam, orange, eggplant -
- Asparagus, truffle, mushrooms, sherry, persillade -
- Roebuck, beetroot, cherry, black garlic, cassis -
- Rauwe van steenberg, foie gras, almond, plum -
- Wild peach, hibiscus, almond, tomato, plum -
- Rhubarb, goat yogurt, shiso, white chocolate -

Big steps forward for this team @yarnodrummen & @hans_kinkartz 💪🙏💫

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