Sous-vide cooked duck breast, crispy on the skin. Served with cherry jus made from Rodenbach Alexander, smoked beets and red chicory.

Tartelette shells filled with beetroot crème brûlée, sesame crisp and smoked beets.

Fresh tartelette with creamy goat cheese and smoked beetroot. Lightly sour and subtly sweet.

Creamy fenugreek crémeux with marinated pear and smoked beetroot.

Oven-roasted potato with smoked eel, crème fraîche with lime, smoked beetroot, airy goat cheese, and green apple.