Vegetarian🍽️"leaves a lasting trace in the memory" (@foodandsens)
🌿Tomasu beurre blanc is made with Japanese soy sauce
🥬Parsley oil adds herbaceous brightness to the earthy beets
Joris Bijdendijk's beetroot millefeuille is edible architecture. Paper-thin layers of roasted beet meet a silken Tomasu beurre blanc and bright parsley oil: a dish built on precision that somehow still manages to move you.
Chef's signature dish
Artistic plating
Fine dining experience
Memorable flavors
Recommendation
Google
(2)
5.0
Vegetarian🍽️"leaves a lasting trace in the memory" (@foodandsens)
🌿Tomasu beurre blanc is made with Japanese soy sauce
🥬Parsley oil adds herbaceous brightness to the earthy beets
Joris Bijdendijk's beetroot millefeuille is edible architecture. Paper-thin layers of roasted beet meet a silken Tomasu beurre blanc and bright parsley oil: a dish built on precision that somehow still manages to move you.
Chef's signature dish
Artistic plating
Fine dining experience
Memorable flavors
Recommendation
Google
(2)
5.0