TILL  April 6th

* Filet of beef marinated

brussels endive | smoked mayonnaise | roquette


* Codfish from the Nord sea

green asparagus | breadcrumbs | sabayon of mustard


° Scallops from Boulogne on the plancha
broccoli | lardo | xérès

Langoustines from Guilvinec
fettuccine | black truffle | zucchini


* Filet of lamb from the region

pies | morels | shaslick

 


*Creation of pineapple and pistachio

*  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