A five course vegeterian menu with the purpose of making the vegetables the stars on the plate. How could you make a whole fine dining dish out of just one vegetable ? What could you do with parts of the veggies that we usually throw? A menu builded with a strong thinking on food waste and product sunstainability .
-Infused beetroot / spiced quinoa / dill cream / buttermilk sauce
-Celiriac rissoto / smoked egg yolk / parmesan chips / chives
-Roasted pumpkin / polenta cream / black olives
Cauliflower steak / black garlic cream / basil pesto / onion chips
Parsnip / coffee kombucha glaze / tonka bean crumble / lemon sorbet