Menu Latour
With a perfect balance of 50/50, the two chefs take joint responsibility for developing the menu. This collaboration symbolises the vision of equality and mutual respect, with the Chefs contributing their individual focus and creativity.
Senior Chef Marcel van Lier, Junior Chef Kenny Friederichs
red beet - radish - caper leaf
leek - wild garlic - parmesan
carrot - kimchi - shiso green
salmon trout - wasabi - green apple - lovage
mushroom - basil - tonka bean
leek - wild garlic - parmesan
carrot - kimchi - shiso green
salmon trout - wasabi - green apple - lovage
mushroom - basil - tonka bean
MENU LATOUR
(may be ordered per table until 8:00 p.m.)
Latour Xperience
130
YELLOWTAIL KINGFISH
oyster - galangel - radish
SCALLOP
white asparagus - pistachio - beurre noisette
MONKFISH
fennel - piment d'espelette - chorizo
LAMB
smoked herring - sea aster - eggplant
*SELECTION OF CHEESES
per piece 4.50
STRAWBERRY
rhubarb - yoghourt - brioche
FRIANDISES
flavours of the pastry chef
Do you have an allergy? Report it to us.