Between 12 and 2 p.m. Only available per table
lunch from March 22 to April 06
2023
amuse-bouche
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Scottish salmon - beetroot - horseradish
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Bavette of beef - red wine gravy - leek - crushed potato
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Blondie – white chocolate – tarragon – blood orange sorbet
Coffee or tea instead of dessert
supplement 2 euros
4 courses. Only available per table
amuse-bouche
***
Escabeche mackerel - chorizo - coriander - olive
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Redfish à la nage – razor clam – oyster mushroom – leek – lovage
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Onglet of veal - carrot - Cevenne onion - Westmoreland jus
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Crème Catalane – lemon – rhubarb – yogurt
OR
Cheese board from cheese master Schollaert instead of dessert (supplement 10 euros)
adapted wines 34 euros
On Saturday evening we only serve this menu. This is to guarantee a smooth service. Minor changes may be made to this menu. We work with fresh products according to market supply.
amuse-bouche
***
Escabeche mackerel - chorizo - coriander - olive
***
Redfish à la nage – razor clam – oyster mushroom – leek – lovage
***
Grilled langoustine – kohlrabi – celeriac –
fermented red cabbage
***
Onglet of veal - carrot - Cevenne onion - Westmoreland jus
***
Crème Catalane – lemon – rhubarb – yogurt
OR
Cheese platter from cheese master Schollaert (+10 €)
adapted wines 42 euros
On Saturday evening we only serve our tasting menu..
Please inform us of any exceptions or dietary requirements at the time of booking. The kitchen will do the necessary, if possible, to offer an alternative.
However, we do not make vegan dishes
Hoping for understanding for this.
Escabeche mackerel - chorizo - coriander - olive € 28
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Grilled langoustines – kohlrabi – celeriac – fermented red cabbage € 32
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Fried duck liver – mango, plum and ginger salad
€ 30
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Agnolotti – 'Sainte Maure' goat cheese – chicory – sage € 24
On Saturday evening we only serve our tasting menu
From six people, we ask you to choose a menu.
Redfish à la nage – razor clams – oyster mushroom – leek – lovage € 38
***
Halibut – Dijonnaise sauce – salsify – new potatoes € 54
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Onglet of veal - carrot - Cévenne onion - Westmoreland gravy € 42
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Anjou pigeon – Bordelaise sauce – parsley root € 42,
Genuine Dame Blanche €12
Crème brûlée - star anise €12
Crème Catalane - lemon - rhubarb - almond € 14
Refined cheeses - master Schollaert € 16
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