5-course Lunch at BAK Restaurant in Amsterdam
Blue cheese crème served with roasted pear, fresh pear, sweet pickled pumpkin, pumpkin seed pesto, pumpkin puree, and toasted pumpkin seeds.
Parsley root cooked in buttermilk whey served with parsnip puree, raw cauliflower coated with roasted cauliflower oil, and creamy buttermilk whey sauce.
Roe deer stew and bone marrow “terrine”, with charred kale, walnut mayonnaise, pickled onion petals, radish, and toasted buckwheat.
Beef topped with crunchy beef greaves, and Hollandaise made with beef fat.
Dessert – Parsnip ice cream, chocolate crumbs, chocolate crèmeux, sea buckthorn puree, and a parsnip crisp.