Escabèche

Kim Verhasselt cooks with first-class ingredients in which he incorporates Mediterranean and Eastern influences. He gives his dishes crisp acid accents so they are not plump but light and refreshing. He combines pointed cabbage, apple and king crab with skate. Celeriac in salt crust, savoy cabbage and winter truffle are the companions of veal sweetbreads and an escabèche of mushrooms, cauliflower and goose liver go with a tartar of Simmenthal beef.