- Slice of foie gras, seasonal chutney and brioche bread.
- Tuna tartar with ginger, coriander and young onions.
- Beef carpaccio with truffle, dried fruits and balsamic.
- Cold starter inspired by the chef of the season
- Scallop cassolette with fine herbs and leek fondue
- Cube of red tuna and semi-cooked foie gras, green bean salad and citrus-soy vinaigrette
- Confit of quail fillet, potato cream, herb oil and crusty bread
- hot starter inspired by the chef according to the season
- Confit of lamb, sweet potato purée, glazed turnips and thyme juice
- Yellow poultry supreme, morel and yellow wine sauce, potato pancake and braised chicory
- Fillet of veal Fontina, Parma ham, cannelonni and marsala juice
- Cod fillet in virgin oil, grilled potatoes and piperade
- Fillet of red mullet and its vegetables in tagliatelle with artichoke cream and orange and ginger mousseline
- Risotto with courgettes, mascarpone and cherry tomatoes
- Dish inspired by the chef according to the season
- Plate of 4 Belgian cheeses, Liège syrup and brioche bread.
- Chocolate fondant with a scoop of vanilla ice cream.
- Crème brûlée with the flavour of the moment.
- Dessert inspired by the chef's season.
- Piece montée or cake (extra charge)
A special order? Our pastry chef is at your service!
- Main course/dessert menu: 36€ / Person
- Starter/dish menu: 40€ / Person
- Second starter : 12€ / Person
- Cheese : 9€ / Person
- Seasonal soup : 4,5€ / Person
- Trou Normand with liqueur : 4€ / Person
- Piece montée of cake (on request)