Skip to main content

Starters

Bio pickled beets | yogurt | hazelnuts

Oysters “Utah beach” marinated | ginger | soy sauce

Scallops from Boulogne marinated | celeriac | black truffle

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 (1,7) - Souvenir by Bruneau***

Main courses

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

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

Desserts

Range of cheeses “van an de schréve”

nut bread | chutneys

Mellow of ginger cookies

Baileys | salted butter caramel ice cream

Pear gratinated

frangipane | gingerbread ice cream

Mango in the oven

passion fruit | pineapple ice cream

Soufflé "Grand Marnier"

agrumes | almondmilk ice cream

Callebaut origine “Sao Thome”

Ode to the chocolate

Starters

Bio pickled beets | yogurt | hazelnuts

Oysters “Utah beach” marinated | ginger | soy sauce

Scallops from Boulogne marinated | celeriac | black truffle

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 (1,7) - Souvenir by Bruneau***

Main courses

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

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

Desserts

Range of cheeses “van an de schréve”

nut bread | chutneys

Mellow of ginger cookies

Baileys | salted butter caramel ice cream

Pear gratinated

frangipane | gingerbread ice cream

Mango in the oven

passion fruit | pineapple ice cream

Soufflé "Grand Marnier"

agrumes | almondmilk ice cream

Callebaut origine “Sao Thome”

Ode to the chocolate