Is as follows:
Come home to a bunch of balloons:
And two dozens of roses:
And a chocolate cake:
And then follow it with a luxury dinner at Restaurant Lof:
Amuse Bouche:
Jerusalem artichoke cream with kale and truffle as starter for me:
and Jan’s Cabbage and curry with poached quail eggs,black olives and peppers:
Red beet with inlayed pumpkin, gherkins, airy cashew nuts, polenta and red beet sauce as main dish for me:
And Baked pear with parsnip, red onion compote, roasted shallots, crispy salsify & creamy porcini sauce for Jan:
Dessert was Pear cake with mascarpone, coffee and dark chocolate for me:
And ‘Our’ tarte tatin with apple, vanilla ice cream, caramel and sugared pastry for Jan:
Followed by tea for me:
chosen from a fancy tea menu:
And coffee for Jan:
It was a lovely day!
