Latour Xperience
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
carrot - kimchi - shiso green
ceasar - romaine lettuce - parmesan
potato - époisses - herring caviar
red mullet - suquet - saffron
corn - jalapeño - kaffir lime
ceasar - romaine lettuce - parmesan
potato - époisses - herring caviar
red mullet - suquet - saffron
corn - jalapeño - kaffir lime
(may be ordered per table until 8:00 p.m.)
LATOUR XPERIENCE
130
YELLOWTAIL KINGFISH
oyster - galangel - radish
LANGOUSTINE
sea lettuce - verveine - earl grey
PIKE - PERCH
smoked herring - leek - horseradish
ROE DEER
sour cherry - hazelnut - coffee
*SELECTION OF CHEESES
per piece 4.50
STRAWBERRY
rhubarb - yoghurt - brioche
FRIANDISES
flavours of the pastry chef
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