Our plum dessert with plum kernel mousse, umeboshi plums and woodruff - find it on our current menu . . . #foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed

Second part of our langoustine serving is the tail which we barbeque hardly but very briefly. We glaze in cherry reduction and seaweed butter and serve it with a ponzu beurre blanc . . . #foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed

We don't want to waste any of the tremendous XXL langoustines that we get our hands on. Therefore, we serve the claw as a part of our langoustine serving. Full of juicy meet 👌 . . . #foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed

Clara Frijs pear grilled on the yakitori before being filled with caviar and topped with a purée of spinach and cabbage as well as black garlic and creme fraiche - new dish on the menu.