Délice
In Délice, hartje Putte zorgen chef Frederick Goris en gastvrouw Julie Engels dat bezoekers niets tekortkomen. Gerechten zijn smakelijk bereid en bovendien klantvriendelijk geprijsd. Carpaccio van rundsvlees is dungesneden en komt met rucola, balsamico, Parmezaanse kaas en pijnboompitten als extra smaakmakers. Entrecote is correct gebakken en voorzien van fijne jus en knapperige witloofsalade.
About this evening
One table. One chef. One surprise menu.
Tonight the team at Délice is cooking an exclusive Carte Blanche menu — built from the finest ingredients in the house today. No choice, no menu: just the chef's vision and your seat at the table.
Booking is reserved for Carte Blanche members. First month free, then €1.99 per month.
“Gastronomy is a fleeting art. Every dish we serve tonight is a unique moment, born from the respect for the ingredients that nature provided us today.”— Chef's Vision
A glimpse of the kitchen
3 PHOTOS
What guests are saying
Reviews
No reviews yet. Be the first.
Sign in to write a review. Only members can post reviews.