Served with warm toasted bread.
Served with warm raisin-bread and port jelly.
Served with mozzarella di bufala, Thai basil, and basil-infused olive oil.
Served cool on romaine hearts, with poached quail eggs and duck cracklings.
Served with candied pancetta, aged aceto balsamico, paper thin slices of red onion and roasted pine nuts.
Shrimp, oysters, clams, crab legs, scallops.
Stuffed with escargots served with a beautiful red wine sauce.
Served with a flavorful sauce of basil infused capers.
Served with a port reduction.
Served with a puree of celery root.
Served with baguettes.
A cream of madras curry and green apple.
Topped with a cheese crouton.
Accompanied by asparagus and fresh basil.
Served with Parisian potatoes and remoulade.
Served with morels and a white wine sauce.
Leek and Belgian endive served with Indonesian ketjap and mustard.
Fresh ginger and vegetable butter.
Served with fresh thyme and garlic served with fingerling potatoes and lamb reduction.
Served Mediterranean style.
Served with glace-de-viande.
Served with sun-dried tomato risotto.
Served with a port reduction.
Served with game sauce, roasted beets and potato puree.
Served with white-wine saurkraut, crispy bacon and a Gewurztraminer sauce.
A Rib-Eye. Served with beurre maitre d'hotel and Belgium fries steak frites.
Served with celery root mousse and potato crisp.
Served with home-made ice-cream and caramel sauce.
Made with Callebaut Belgium couverture.
Filled with a mousse of Belgian white chocolate.