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Starters
Creme brûlée with foie gras, winter truffle | 20€ |
Scallop carpaccio with lamb’s lettuce salad, chicory, truffle, beetroot dressing | 24€ |
Mushroom ravioli, sage butter, emulsified parmesan | 16€ |
Champagne gratin oysters, mushroom and shallot duxelles | 24€ |
Lobster tempura, Namur garden snails, parsley sauce, garlic cream | 22€ |
Main courses
Sweetbread, salsify, carrots, turnips, 'Anna' potatoes with parmesan | 38€ |
Wagyu flank steak, bone marrow persillade, bread croutons, shiitake mushroom, mashed potatoes with farm bacon | 38€ |
Pike-perch filet, cabbage, spinach, mashed sweet potatoes with curry | 32€ |
Half-cooked tuna, peppers, sweet oignons, Castel Franco salad, sesame wasabi virgin oil | 30€ |
Rack of lamb, stuffed ravioli, tomato confit, Jerusalem artichoke with sage | 36€ |
Desserts
Semi-cooked chocolate cake, mango sorbet, passion fruit | 10€ |
Panna cotta Mocca, coconut thin biscuit and its sorbet | 10€ |
Apple tartlet, mint sorbet, salty butter caramel | 10€ |
Tangerine biscuit, orange cream, Campari sorbet | 10€ |
The selection of refined cheeses | 12€ |