Kasteel Spangen
Dinner at Kasteel Spangen
Amuse: tomato marshmellow with iberico bacon
Starter: calf-pastrami, with lemon/coriander dressing, pasta and olives.
Fish: truffle risotto with scallops and "dried purple potato sheet thingy"
Main: calf's sweetbreads, onglet and cheek. On green cabbage, with sauce of morilles. Celeriac mash and a fried rosti-stick.