TILL  October 12th

* Wild salmon "Gravad lax"
lemon | radish | avocado

* Swordfish on the plancha
girolles | ricotta | tomato

° Calamari on the plancha
broccoli | coconut milk | yellow curry

Gooseliver baked
peas | onion | smoked bacon

* quail on the carcass
brussels endive | leek | butternut

* Creation of banana & coffee


 

*  4 courses menu 65€ - assorted wines 25€
*° 5 courses menu 80€ - assorted wines 35€
    6 courses menu 90€ - assorted wines 38€

 

 

gaultmillau15

Gault&Millau

3vorkjes

Michelin

chefsforcharity2

Les étapes du bon gout
Horeca Regio Poperinge

33masterchefs

Stad Poperinge

ginops kaartje