Grünewald Chef’s Table

1420

Chef Clovis Degrave and his team behind the ovens invite you to take your place at the bar to sample a unique tasting menu. The lobster comes hot on the heels of the shellfish, getting things off to a pitch-perfect start, while the fish paves the way for the succulent beef with its lingering scents of hay. The dishes are served by the kitchen and front-of-house staff alike, while the liquid selection is entrusted to the finely-honed palate of a talented young sommelier. Two chef’s hats are awarded without hesitation for this experience cooked up by our Young Chef of the Year.