** Marinated scallops, fermented vegetables, goat cheese, green asparagus, vinaigrette of apple

* Ling cod marinated and preserved in duck fat, pointed cabbage, walnut cream, buttermilk sauce

Fried Dublin bay prawns, smoked Oosterschelde eel, artichoke, toast with rouille

Fried veal sweetbreads, mushrooms, potato crisp, puree of porcini mushrooms, gravy of savory

* Fried venison, sweet potato, turnips, caramelized chicory with herbs, elderberry sauce

* Cremeux of chocolate and walnuts, compote of figs, ice cream of chestnuts