JĀŅOGA

Let's set off to discover Latvian cuisine, but revisited by two talented young chefs. Here, the ingredients are local, the cuisine changes with the seasons, the presentation is impeccable and it's obviously a treat: fish, meat and vegetarian options make up the menu. Let's start with pan-fried yellow beet with whipped goat's cheese and seeds, followed by duck fillet, potato galette and beet ice sauce, and finally, chestnut cream, quince meringue and marinated plums, all in a setting reminiscent of a country house.