Exquis
Four Hands Experiences
Chef Viki Geunes and his team collaborate with acclaimed international Michelin-starred Chefs and top-tier wineries.
Concept
Under the name ‘Exquis’, the Zilte family presents unique culinary experiences throughout the year, collaborating with both international star chefs and leading wineries.
‘Exquis’ brings together culinary masters and winemakers with our Chef and his team for a series of exclusive events.
Calendar
We are pleased to inform you about the latest Exquis four-hands event, where our very own chef Viki Geunes*** will welcome the exceptionally talented chef Erik Sven Renaa*** from restaurant RE-NAA (Norway).
During a special dinner and lunch service, these two culinary masters will collaborate on an unforgettable eight-course menu with amuses-bouches, perfectly complemented by refined wine pairings. Both chefs will bring their unique, signature styles and innovative techniques to the table.
Chef Erik Sven Renaa, a true pioneer in the Norwegian culinary world, is the driving force behind RE-NAA in Stavanger. His cooking style is deeply rooted in the purity of the local Norwegian terroir but is enriched with subtle worldly and Japanese influences.
In 2024, he received his third Michelin star, making RE-NAA the first restaurant outside of Oslo to achieve this milestone. His dedication to local producers and 100% local sourcing from Rogaland’s seas, fjords, forests, and mountains is clearly visible in his refined and bold dishes. The philosophy of “Perfection simplified” is central to his work.
Dominique Crenn is a renowned French-American chef and restaurateur.
Menu
Always available for lunch and dinner**.
Exquis menu
Including aperitif, selected wines, water, and coffee.
Rye cracker – buckling – løyrom – vinegar gel
Paella – razor clam – labneh – lovage
Crab tartelette – yuzu – ginger – marigold
Quail egg – tuna – noodles – radish
Sea urchin
Shrimps – lemon verbena – unripe strawberries
Langoustine
Smoked eel – chicory – radicchio – hand of Buddha
Scallop
Plum glaze – rose – sake – walnut
Imperial Heritage Caviar
Salsify – chestnut – Iberico ravioli
Turbot
Pumpkin – poultry – cèpes – sweet & sour shallots
Reindeer
Sauce charcuterie – Jerusalem artichoke – glazed bun
Citrus
Jivera – bergamot – crispy brownie – Earl Grey
Koji ice
Pinecone syrup – fennel crumble
Apero
Bollinger Rosé double magnum
Lobster
Cauliflower shoot – sea buckthorn – buckwheat – smoky pike roe
Bollinger PN TX 17 magnum
Imperial Heritage Caviar
Tuna – kabocha – sansho – kumquat
Bollinger PN 19 magnum
Langoustine
Squid lardo style – aubergine beignet – labneh
Bollinger LGA 2014 magnum & Bollinger LGA 2015 magnum
Scallop
Truffle – Jerusalem artichoke – poultry liver – Vin Jaune
Bollinger RD 1999 magnum
Turbot
Relish of ‘Pertuis’ asparagus – samphire – Celtic jus – shellfish
Bollinger Vintage B’13 Blanc de Noirs
Pear
Pecan – citrus – agastache – licorice
Chateau d’Yquem 2018 magnum
Caramelia
Mango – passion fruit – honey – pine needle
Chateau d’Yquem 2018 magnum
Practical
We recommend parking at:
Q-Park Godefriduskaai, Zeevaartstraat 11, 2000 Antwerp (nearest parking) or
Parking Rijnkaai, Rijnkaai 36, 2000 Antwerp
Parking in the surrounding streets is limited to a maximum of 3 hours.
If you have any questions about one of our EXQUIS events, you can contact us via email: exquis@zilte.be
Reservation
We kindly ask you to make a reservation for your desired Exquis moment at Zilte using the button below.
Your reservation will be confirmed once we receive your payment through our reservation system.
