Served at renown restaurants such as Peter and Jonray Sanchez-Iglesias’ Michelin-starred Casamia, Pascal Barbot’s three-star Astrance or Alain Ducasse’s restaurant at the Plaza-Athénée Chef Erwin added true gourmet to the menu – the gorgeous, crispy-skinned pan-fried TROUT, an oily fish with incredible flavor and firm, compact texture, goes so well with the horseradish garnish!
Available August 25 till September 07, 2017
Tataki of cobia fillet served with sesame crab meat, soy broccoli, grapefruit, chips of lotus root and lobster caramel
Fried pork and shrimp wontons served with Asian noodle salad and spicy soy dressing
Butternut squash soup with chives, parmesan cheese and chorizo
Pan fried trout fillet served with pommes amandines with horseradish, cauliflower puree and olive oil with garlic-lemon and parsley
Fresh Venezuelan lobster tail served “a la huancaina”, with boiled potato, pickled red onions, green olives, green asparagus, boiled egg and sauce of aji amarillo
Herb crusted veal chop served with sauteed onions, mushrooms and bacon, coarse mustard mashed potato and red wine-vanilla sauce
Warm Dutch apple pie with whipped cream and vanilla ice cream
SCREAMING EAGLE & SEASONS
A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.
Recipe & plate by Chef Erwin Hüsken / Chef Rob Nollé