** North Sea crab and King crab, cucumber, quinoa, shellfish mayonnaise

Fried scallops with rye bread, Jerusalem artichoke, white butter of citrus

* Pan seared whiting with turnip, black radish, herb salad, vinaigrette of wild garlic

Pan seared pigeon with nut crust, puree of pea and mint, dune asparagus

* Veal, carrots, beetroot, polenta, Cabernet Sauvignon sauce

* Rhubarb clafoutis, goat cheesecake, vanilla ice cream, cremeux of lemon, cracker with goat cheese, vanilla and yogurt