Name: Classic Elegance Menu
Cuisine: French
Ingredients: Tomato with Burrata; Crunchy Fried Fish with Tartare Sauce; Guinea Fowl Filet with Vegetable Wreath; Crème Brûlée

Belgium

Flanders

West Flanders

Kortrijk

<p>The love for food started from the early age of 5, I was only interested in everything about good food. My grandmother is a very good cook, she thought I should taste food and this gave me a high sense of taste from a very young age. My dream was to discover all the ingredients in French and Belgian cuisine and use them as best as possible. I indeed live my dream life and bring very tasty food and meals from French and Belgian gastronomy to the table for every guest every day.<br></p>

Beef carpaccio with truffle mayonnaise, arugula, Parmesan cheese, and olive oil, garnished with fine accompaniments.

Carpaccio with Truffle Mayonnaise

Pan-fried cod with beurre blanc sauce, herring caviar, and matching garnishes.

Classic Pan-Fried Cod

Venison fillet served with young carrots, celeriac, wild game cream sauce, and homemade croquettes.

Venison Fillet with Wild Game Sauce

Choose between apple tarte tatin with homemade vanilla ice cream or a homemade New Year's biscuit cake.

Apple Tarte Tatin with Vanilla Ice Cream OR Homemade New Year's Biscuit Cake

A carefully curated New Year's Eve menu featuring a blend of classic and contemporary dishes.

French

modern

private chef

catering

New Year's Eve Menu

A fresh starter of ripe tomatoes paired with creamy burrata and garnished with complementary flavors.

Tomato with Burrata

Crispy fried fish served with a tangy tartare sauce for a delightful start.

Crunchy Fried Fish with Tartare Sauce

Tender guinea fowl filet served with a colorful vegetable wreath, accompanied by your choice of fried potatoes or puree, and a pickle cream sauce.

Guinea Fowl Filet with Vegetable Wreath

A classic dessert of creamy custard with a perfectly caramelized top.

Crème Brûlée

Enjoy a classic dining experience featuring a refreshing tomato and burrata starter, followed by crunchy fried fish with tartare sauce. For the main course, savor guinea fowl filet with a vegetable wreath and your choice of fried potatoes or puree, complemented by a pickle cream sauce. Conclude your meal with a timeless crème brûlée dessert.

weddings