Menu - Gala Dinner 25 October - Maele Castle
3 Appetizers “Belgian endives”
- Belgian endive kimchi with cashew cheese, vegan Parmesan crumble
- Belgian endive compote tartlet with walnuts, lemon gel
- Koji Belgian endive, fermented porcini mushroom sauce
By Patrick Devos - Patrick Devos
Tartare of gently dried pink beetroot with radish kimchi and a smoked emulsion.
By Jonas Haegeman - De Vijf Seizoenen
Sweet dumpling pumpkin, sea buckthorn berries, tagetes, myoga, lyokan.
By Lieven Lootens - Aards Paradijs
Pan-fried and glazed aubergine, aubergine caviar, pomegranate, fresh herbs from the kitchen garden, oriental vinaigrette with toasted sesame.
By Kris de Roy – Hofke van Bazel
Salt-crust baked and roasted celeriac, cranberry, poivrade made of root vegetables & bitter chocolate.
By Michaël Vrijmoed - Vrijmoed
Dama Blanca
By Julius Persoone – The Chocolate Line
photocredits: Pieter D'Hoop
