Fresh tartare of raw asparagus with apple and shallot, served with oyster and a light dressing of oyster juice and olive oil.

Mini zakouski pastries filled with creamy béchamel and QimiQ, gratinated with Parmesan cheese and finished with chives and parsley.

This is a recipe from the cookbook of Restaurant Troef in Amsterdam.

Venison steak infused with raspberry, served with black cherry vanilla jus, sauce foyot and crispy pomme Anna with thyme and garlic.

Warm-smoked salmon from the barbecue with a twist of spicy rub made from sumac, cumin, and za’atar.