Milk-fed lamb with artichoke & ras el hanout
Sardines, granny smith & sour cream.
Brill, fennel, mussels & bouillabaisse.
Pâté of hare & candied beetroot.
Brandade, confit lemon, krupuk of bell pepper.
Chocolate São Thomé, mango, caramel & elderflowerblossom.
Scallops, cauliflower, lomo & basil.
Chololate Madagascar, hazelnut & yuzu.
Rillette of Lambsneck / cumin / courgette / yoghurt
Rayfish, black olive, fennel & capres.
Fish and shellfish feature prominently, suiting Goossens' style of cuisine, in which he highlights freshness of flavor and reminds you of the source of your food. That said, he's not one to tie himself down and has an increasing interest in Asian cuisine.
For further information contact: www.hofvancleve.com