Chopped Shallot 1000G

Cooked partridge fillet with crispy pommes dauphine with chorizo, creamy chorizo sauce and paper-thin raw chestnut mushrooms.

Cod loin, lightly salted and steamed, finished with finely sliced Paleta Bellota. Served with a beurre blanc.

Mini éclair filled with egg yolk cream, Parmesan gel and bacon foam. Carbonara in one bite.

Savoury mini-éclair filled with egg yolk cream, Parmesan gel and bacon crumble. Finished with bacon foam, pecorino and chives.

Linguine with artichoke à la barigoule, cuttlefish and octopus. Recipe by FoodXperience chef Maarten Bloemers from HANOS Nijmegen.