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
KOHLRABI
kimchi - cucumber - earl grey
YELLOW BEET
aji amarillo - tarragon - sea buckthorn berry
RADISH
XO - soy - shiitake
ASPARAGUS
chaource - potato - sugar peas
POINTED CABBAGE
tempeh - enoki
SELECTION OF CHEESES
per piece 3.50
BANANA
miso - toffee
KOHLRABI
kimchi - cucumber - earl grey
YELLOW BEET
aji amarillo - tarragon - sea buckthorn berry
CELERY
goat yoghurt - loyage - green apple
RADISH
XO - soy - shiitake
ASPARAGUS
chaource - potato - sugar peas
POINTED CABBAGE
tempeh - enoki
SELECTION OF CHEESES
per piece 3.50
BANANA
miso - toffee