The third course consisted of three soup dishes. The cream soup of chestnut with white truffle from Alba was one of the highlights of this Amuse-Bouche Menu. This earthy sweet soup was richly flavoured and the white Alba truffle was simply breathtaking. The diced chestnut added another level of texture to the soup. It also had a rabbit ravioli hidden at the bottom. What a surprise way to finish the soup! Unfortunately the other two soups were disasters. The cappuccino of curry and lemongrass had a spicy and herby flavour which was too strong to bear, but the shrimp inside the soup was very fresh and meaty. The consummé of duck was definitely the worst dish of the meal. The concentrated duck flavour was just intolerantly too salty as if a careless mistake was made in preparing it.

Cream of chestnut Ravioli of rabbit / white truffle	Cappuccino of curry and lemongrass Grilled shrimp	Consummé of duck à la Chinoise Wild mushrooms / duck sausage

The fourth course consisted of three meat dishes. The roast veal rump with mustard seeds sauce was beautifully cooked and the sauce was stimulating. It also served with a mushroom topped with baby leeks and glazed veal kidneys on the side. The saddle of venison was enfolded with a layer of potato and cinnamon resting on top of some diced wild mushroom. It was served with a roll of cabbage and spiced jus, which was a bit too intense for the meat. The shoulder of beef with saffron juice and shallot was disappointing. The beef was not tender enough and the sauce was too peppery. It came with a traditional German red cabbage dumpling, which was not particularly special. The meat course was paired with a glass of Fabelhaft Dirk van de Niepoort 2004, a very fruity wine with a strong pungent of spicy berries.

Danish free range veal rump Mustard seeds sauce / veal	Saddle of venision kidney Spiced jus / roll of cabbage	Beef shoulder with saffron juice Shallot / red cabbage dumpling