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
BITES
cashew nut - chickpea - salted lemon
leek - wild garlic - parmesan
chawanmushi - razor clam - salmon eggs
MENU LATOUR
COD
plankton - celery - dried shrimp
YELLOW BEET
aji amarillo - tarragon - sea buckthorn berry
EEL
oyster - buckwheat - codium
MONKFISH
fennel - piment d'espelette - chorizo
POLDER LAMB
smoked herring - samphire - eggplant
SELECTION OF CHEESES
per piece 3.50
BANANA
miso - toffee
COD
plankton - celery - dried shrimp
YELLOW BEET
aji amarillo - tarragon - sea buckthorn berry
EEL
oyster - buckwheat - codium
MONKFISH
fennel - piment d'espelette - chorizo
VEAL SWEETBREAD
dates - bacon - almond
POLDER LAMB
smoked herring - samphire - eggplant
SELECTION OF CHEESES
per piece 3.50
BANANA
miso - toffee