Menu

Starters

  • Gamberoni carpaccio, 24€

    wasabi mayonnaise, green beans

  • Sauteed duck liver, 22€

    pears and walnuts, beet root

  • Lobster in a light curry flavour broth, 26€

    green vegetables, poultry emulsion with chervil

  • Semi-cooked tuna fillet, 23€

    mango, celery, tomatoes, chorizo

  • Poached egg, potato pancake, 20€

    fresh herb salad, winter truffle

Main courses

  • Angus beef ribeye, 42€

    preserved shallots, taragon, 'pommes fondantes' with smoked salt and rosemary

  • Seabass fillet, 42€

    fennal with saffron flavour, cougette, olive butter

  • Ballottine of poultry stuffed with sweetbreads, 44€

    wild mushrooms, Belgian endives

  • Crusted brill fish fillet with bread, 40€

    sweet potatoes, carrots, ginger

  • Risotto with chanterelle, 24€

    parmesan cheese emusion and chips

Desserts

  • Puff pastry with chocolate, 12€

    raspberry sorbet, coconut espuma

  • Apple shortbread, 12€

    caramel ice cream, orange coulis, fresh mint

  • Gratin of Yellow plum with Maitrank, 12€

    sesame biscuit

  • Pannacotta with coffee flavour, 12€

    pistachio ice cream

  • Refined cheese selection 14€

Lunch Menu 42€

Every day fresh market products

MENU DU CHEF 50€ pp

Starters

Gamberoni carpaccio, wasabi mayonnaise, green beans (+5€)

Or

Sauteed duck liver, pears and walnuts, beet root

Mains

Ballottine of poultry stuffed with sweetbreads, wild mushrooms, Belgian endives

Or

Crusted brill fish fillet with bread, sweet potatoes, carrots, ginger

Desserts

Apple shortbread, caramel ice cream, orange coulis, fresh mint

Or

Gratin of Yellow plum with Maitrank, sesame biscuit

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