Bio pickled tomatoes | mozzarella di Bufala | basil

Terrine of Eel with green herbs | fennel | smoked mayonnaise

Sardines “Petit bateau” | tomatoes | capers

Frog legs “Les Dombes” | mediterranean vegetables

Langoustines from Etaples on the plancha | green asparagus | coconut &curry

Foie gras smoked | old balsamic | salad of herbs

Langoustines “Etaples” carpaccio | Royal Belgian Caviar “platinum” 10gr | sour cream - Souvenir by Bruneau***

Sea bass “Petit bateau” risotto verde | juice of clams

(supplement Royal Belgian caviar “Platinum” 30gr)

Dover sole 2 “Meunière” | girolle | juice of bouillabaisse

Calfs's sweetbread | morels | sabayon of herbs

Filet of lamb from the Nord of France | broadbeans | gnocchi

Wild turbot 5+ baked on the bone | leek | sabayon “Mostaard Wostyn”

Breton Lobster pot-au-feu | seasonal vegetables | bouillon

Pigeon from Steenvoorde peas | mousseline of potatoes

Range of cheeses “van an de schréve”

Mellow of ginger cookies

Pear gratinated

Mango in the oven

Soufflé "Grand Marnier"

Callebaut origine “Sao Thome”