Menu from a lunch at the recently opened Vrijmoed in Ghent, Belgium, whose chef, Michael Vrijmoed, was previously the sous chef at the three Michelin-starred Hof van Cleve:
Cucumber and leek canapés
Leek soup with parmesan cappuccino, chives, crumbs and spring onion a la plancha
Radish carpaccio with crab, apple sauce
Poached and pan fried skate with mussels, cockles, watercress, smoked eel
White asparagus with brown shrimp, citrus sauce
Pork belly with pork cheek, carrot puree, jus, pomme puree, spinach, carrot
Apricot texture with compote, fruit, cream and gel
[…] Vrijmoed […]