Cold starters
  • Carpaccio of Limousin Beef
  • Carpaccio of Salmon with lime, thick cream and herring roe
  • Small slice of fish terrine, watercress coulis
Hot Starters
  • Scampi casserole with vegetables and light cream with bisque.
  • Creamy risotto with mushrooms or asparagus (depending on the season) and Serrano ham
  • Cannelloni of salmon Florentine style
  • Hot starter inspired by the chef, depending on the season
main dishes
  • Duck breast with orange sauce and young oigons a la plancha
  • Ballotine of poultry stuffed with mushrooms, veal juice with herbs and glazed vegetables
  • Iberian pluma and tagliata (arugula and tomato confit) fried with polenta and strong juice (to be ordered 10 days in advance)
  • Sea bass cooked on its skin with a beurre blanc and tarragon sauce
  • Half-cooked salmon béarnaise and its pan-fried Liègeoise
  • Cannelloni ricotta and spinach, tomato coulis and parmesan cream
  • Dish inspired by the chef according to the season
  • The duo of local cheeses, Liège syrup and brioche bread.
  • The warm apple tartlet with cinnamon ice cream.
  • The Tiramisu.
  • The chocolate and vanilla cream dome.
  • Red fruit and seasonal fruit dome.
  • Lemon and seasonal fruit dome.
  • Chef's dessert according to the season.
  • main course/dessert menu: 29€ / person
  • starter/main course menu: 32 / person
  • Second starter: 10€ / person
  • Cheese: 9€ / person
  • Seasonal soup : 4,5€ / Person
  • Trou Normand : 3€ / Person
  • Piece montée of cake (on request)