The Menu

Appetizer: goat cheese Crèmeux

Consisting of:

• Quinoa - A nutritious, protein-rich grain with a slight nutty flavor.
• Harissa - A spicy North African spice paste based on red chilies, garlic, cumin and coriander.
• Roasted almond - Almonds that have been roasted to give a deeper, nutty flavor and crunchy texture.
• Citrus - Collective name for citrus fruits such as orange, lemon or lime, which add freshness and acidity.

Main course: duck breast

Consisting of:

• Celeriac - A root vegetable with a mild, slightly sweet and earthy flavor. Often used mashed or roasted.
• Whisky - A spirit distilled from grain, often aged in wooden barrels, which can give a smoky or sweet taste.
• Roasted Onion - Onion that has been slowly roasted to caramelize the natural sugars and give a sweeter taste.

Dessert: Bastogne Ganache

Consisting of:

• Mascarpone - An Italian cream cheese with a soft, creamy and slightly sweet flavor.
• Blueberry - Small, sweet and slightly sour berry with a juicy texture and antioxidants.
• White chocolate - Chocolate without cocoa powder, made from cocoa butter, sugar and milk, with a creamy and sweet taste.

Beverage pairing

Goat Cheese Crémeux to pair with:

• 🫗 Monte Tondo | Marta | Pinot Grigio
  This refined Pinot Grigio with notes of fresh pear, white blossom and lime pairs nicely with the citrus and spicy harissa in the dish. The soft minerality balances nicely with the toasted almonds.
• 🥃 Alternative spirits: Cointreau
  The orange notes of Cointreau enhance the citrus accents in the dish and offer a nice harmony with the toasted almonds and spices of harissa.
   

Duck breast to pair with:

• 🫗 Cantine de Falco | Bocca della Verità | Primitivo
  The robust and intense Primitivo with notes of blackcurrants, dried figs and dark chocolate pairs perfectly with the rich flavors of duck breast and the roasted notes of whiskey and onion. The firm tannins offer structure and enhance the depth of the dish.
• 🥃 Alternative spirits: Jameson Irish Whiskey
  The smooth, malty notes of Jameson pair well with the duck and roasted onion, while the subtle wood aging of the whiskey enhances the depth of the dish.

Bastogne Ganache to pair with:

• 🥃 Grand Marnier. This French liqueur with orange and cognac notes pairs beautifully with the Bastogne cake and creamy mascarpone, while the citrus accents offer a fresh balance to the sweetness of white chocolate.