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sorrel sorbet with runner bean,
almond cream & olive oil paired with
coffee or tea
Sorrel is the frs t plant to appear in Holland, when
spring arrives. When Chef Eggen was small, kids
tired from a cycling trip used to pick and eat these
sour, refreshing herbs to quench their thirst. The
sorrel sorbet, served with runner beans, almond
cream, and olive oil, has since become the dish for
which many know Chef Eggen. It could be paired
with a coffee or a tea.coffee & curry Dutch stone with
plum sorbet & curcuma cake paired with
sherry or coffee
In Zuidwolde, where Chef Eggen comes from, pale-
coloured stones are well known and often found
in old farmhouses. To replicate a Dutch stone,
Chef Eggen pipes a cream of coffee and curry into
a mould shaped to look like one such stone. The
dessert is served with a plum sorbet and curcuma
cake. It could be paired with sherry wine or a coffee.veal tongue with foie gras
& garden vegetable paired with
2011 Santa Margherita Chianti Classico
The veal tongue, brined, topped with foie gras
and served in a classic sauce of veal bones, veal
meat, and tarragon vinaigrette, has savoury and
fresh tones alongside crunchiness and structure,
as well as caramelised pumpkin seeds which pop
in your mouth. Its bold flavours marry well with
the equally feisty 2011 Santa Margherita Chianti
Classico, a Sangiovese with notes of wild berry
preserve, vanilla, rose petals, and spice.Restaurant De Groene Lantaarn | Hoogeveenseweg 17, 7921 PC Zuidwolde, The Netherlands | Tel: (31) 5 2837 2938
Dolce Vita | 5 Raffles Ave, Mandarin Oriental Singapore, Singapore 039797 | Tel: (65) 6885 3500
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Ruinart Champagne is known
for their Blanc de Blancs. Most
of their vineyards are located
in Côte de Blancs, and they are
known for their chardonnays.
Inthran Ramasamypigeon with foie gras, black truffle &
chicory paired with Ruinart Rosé
The dish of pigeon with seared foie gras escalope,
black truffle, chicory, and cauliflower may be a
bit too powerful for the Ruinart Rosé. Perhaps
the preceding wine, an inky Sangiovese, might do
better. On the other hand, there is no rule that
says champagne may only be paired with seafood
or lighter dishes. The silky tannins of the rosé may
just be perfect for the delicateness of the pigeon.