Skip to main content

Starters

Bio tomatoes pickled mozzarella di bufala | basil | toast

Eel “green herbs” terrine fennel | tarragon | smoked mayonnaise

Frog legs “Les Dombes” Mediterranean vegetables | farm butter | garlic

Langoustines “Etaples” on the Plancha green asparagus | candied tomato | coconut & curry

Foie gras smoked toast | old balsamic | salad of herbs

Langoustines “Guivinec” carpaccio Royal Belgian Caviar “platinum” 10gr | sour cream

Main courses

Wild turbot 5+ “Munière" | leek | mustard sabayon

John Dory 3+ from Boulogne ratatouille | risotto | juice of green tomatoes

Dover sole 2 “Meunière” girolle | asparagus | juice of langoustines

Breton lobster | seasonal vegetables | bouillon

Bio Poussin asparagus | morels | straw potatoes

Filet of Lamb from Picardy wild mushrooms | foie gras smoked | lemon thyme

Pigeon from Steenvoorde peas | mousseline of potatoes | soy sauce

Desserts

Range of cheeses “van an de schréve”

nut bread | chutneys

Mellow of ginger cookies

Baileys | salted butter caramel ice cream

Pear gratinated

frangipane | tonkabean ice cream

Mango in the oven

passion fruit | pineapple ice cream

Baked Soufflé "Grand Marnier"

agrumes | almondmilk ice cream

Callebaut origine “Sao Thome”

Ode to the chocolate

Starters

Bio tomatoes pickled mozzarella di bufala | basil | toast

Eel “green herbs” terrine fennel | tarragon | smoked mayonnaise

Frog legs “Les Dombes” Mediterranean vegetables | farm butter | garlic

Langoustines “Etaples” on the Plancha green asparagus | candied tomato | coconut & curry

Foie gras smoked toast | old balsamic | salad of herbs

Langoustines “Guivinec” carpaccio Royal Belgian Caviar “platinum” 10gr | sour cream

Main courses

Wild turbot 5+ “Munière" | leek | mustard sabayon

John Dory 3+ from Boulogne ratatouille | risotto | juice of green tomatoes

Dover sole 2 “Meunière” girolle | asparagus | juice of langoustines

Breton lobster | seasonal vegetables | bouillon

Bio Poussin asparagus | morels | straw potatoes

Filet of Lamb from Picardy wild mushrooms | foie gras smoked | lemon thyme

Pigeon from Steenvoorde peas | mousseline of potatoes | soy sauce

Desserts

Range of cheeses “van an de schréve”

nut bread | chutneys

Mellow of ginger cookies

Baileys | salted butter caramel ice cream

Pear gratinated

frangipane | tonkabean ice cream

Mango in the oven

passion fruit | pineapple ice cream

Baked Soufflé "Grand Marnier"

agrumes | almondmilk ice cream

Callebaut origine “Sao Thome”

Ode to the chocolate