Chefs Table @ Restaurant Callas

The Hague
Tasted Tuesday, March 27, 2018 by Barry Rothof with 248 views

Introduction

5 of us gathered @ The Chefs Table of Restaurant Callas

Flight 1 - Oyster with beef tenderloin and horseradish (2 Notes)

Flight 2 - Tartelette with scallops, parmesan and winter truffle (2 Notes)

Flight 3 - Baked cod with brandade of crustaceans, duckliver, eel and winter truffle (2 Notes)

Flight 4 - Roasted veal tenderloin with beef marrow, parsly and saus ‘Marchand de Vin’ (2 Notes)

Flight 5 - Roasted ‘Anjou’ pigeon with chicory and Roquefort (2 Notes)

Flight 6 - Vacherin Mont d’Or with white chocolate and mango (2 Notes)

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