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Top choice gastronomy in Noord

Quail jelly and langoustine cream; Anjou pigeon with cherry sorbet; truffle macaroni with gold leaf; razor clams with asparagus and pearl barley; lobster with parsnip and caviar; and Masia El Altet extra-virgin olive oil, vanilla and macadamia brittle are among the incomparable dishes on the multicourse menus (no à la carte) at superstar chef François Geurds' flagship, twin-Michelin-starred restaurant.

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