Method Champenoise Nebbiolo | amuse-bouche:

Zeeland mussel with antiboise

Nebbiolo  | Appetizer:

Cod with green herb crust, oak leaf lettuce and fried mushrooms

Nebbiolo | Main dish:

Wild stew with mashed potatoes, red cabbage, celeriac, kohlrabi and celery potato crispy

Nebbiolo | Dessert:

Cheese with quince jelly, chatter bread and hazelnuts

Nebbiolo | amuse-bouche:

Focaccia crispy with fine ratatouille

Cabernet Franc| Appetizer:

Cod with green herb crust, oak leaf lettuce and fried mushrooms

Cabernet Franc | Main dish:

Wild stew with mashed potatoes, red cabbage, celeriac, kohlrabi and celery potato crispy

Cabernet Franc | Dessert:

Cheese with quince jelly, chatter bread and hazelnuts