05/03/2026
A few dishes of the week🍴
(Glowing in the afternoon sun)
1. Our first dessert of the week - a transition between savoury and sweet; an almond sponge soaked in pear cheong with dehydrated topinambur (Jersalem artichoke) and mushroom, pine powder and topinambur puree.
2. Raw and cooked elements come together - Brussels Grondwitloof with a treacle based on carrot, mustard and garlic on top of macerated leek and kiwi.
3. An umami rich broth-based dish - Dutch dashi made from pearl barley with dulse, a ramenas disk (black raddish) topped with a blackcurrant wood oil and topped with leek.
4. Last but not least, our main of the week - Maitake mushroom on top of a pumpkin puree with hand-made potato gnochhi and a yeast sauce with sorrel and garlic.
There’s still a chance to try this week’s menu or see how it evolves into next week’s…
Bookings via testtafel.nl or bio
