Menu for lovers of fruit and vegetables
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
MENU LATOUR
Vegetarian menu
(may be ordered per table until 8:00 p.m.)
red beet - radish - caper leaf
leek - wild garlic - Parmesan
carrot - kimchi - shiso green
celery - green apple - lovage - smoked crème fraîche
mushroom - basil - tonka bean
leek - wild garlic - Parmesan
carrot - kimchi - shiso green
celery - green apple - lovage - smoked crème fraîche
mushroom - basil - tonka bean
Latour Xperience
120
KOHLRABI
kimchi - cucumber - earl grey
YELLOW BEET
aji amarillo - tarragon - sea buckthorn berry
RADISH
XO - soy - shiitake
POINTED CABBAGE
tempeh - enoki
*SELECTION OF CHEESES
per piece 4.50
STRAWBERRY
Rhubarb - yoghourt - brioche
FRIANDISES
flavours of the pastry chef