Wild turbot 5+ “Munière" | leek | mustard sabayon
48
Sea bass | risotto | cockles juice
37
Codfish | celeriac | juice of langoustines
38
Breton lobster | seasonal vegetables | bouillon
42
Pasta pappardelle | mushrooms | black truffle
33
Pigeon | sand carrots | lemon thyme
39
Bresse chicken | Brussels endive | straw potatoes
37
Filet pur “Charolais” | pommes pont neuf | green herbs
36
gaultmillau15

Gault&Millau

3vorkjes

Michelin

chefsforcharity2

Les étapes du bon gout
Horeca Regio Poperinge

33masterchefs

Stad Poperinge

ginops kaartje