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Starters
| Roasted seascallops, spinach, mashed parsnip | 18€ |
| Norwegian lobster tartar, mayonaise with avocado and fresh mint favour | 17€ |
| Poached farming egg, smoked eel, Jerusalem artishoke, muslin sauce | 16€ |
| Cassolette of shellfsh with light curry and coconut favour, celery and saltwort | 15€ |
| Half cooked duck liver, chutney of quince, appel en ginger | 19€ |
Main courses
| Deer fllet with wild mushrooms, corn fan, mashed chestnut, gravy with cardamom | 32€ |
| Turbot with shallots, chantarelles, Jerusalem artishoke, rat potatoes in their skin | 38€ |
| Dover sole, butternut, chicory, leaks, beurre blanc sauce | D.P. |
| Filet de lièvre à la moutarde à l'ancienne, salsifs, coing, airelles conftes | 34€ |
| Filet pur de boeuf, carottes, betterave, pickels d'oignons rouges, boudin noir | 34€ |
Desserts
| Crusty banana cake, chocolate sorbet | 10€ |
| French toast with appels, Granny smith sorbet | 10€ |
| Gratin of pineapple, Ibiscus flower sorbet | 10€ |
| Cottage cheese mouss with citrus fruit, crusty thin biscuit | 10€ |
| The selection of refined cheeses | 12€ |