Wilde turbot 5+ “Munière" | leek | mustard sabayon
48
Sea bass | fennel | cockles juice
37
John Dory | ratatouille | basil
34
Breton lobster | seasonal vegetables | bouillon
42
Lasagne of mediterranean vegetables | pesto | parmesan
24
Filet of lamb | broad beans | green asparagus
35
Pigeon from Steenvoorde | toberous vegetables | thyme
36
Veal sweetbread | morels | asparagus
36
gaultmillau15

Gault&Millau

3vorkjes

Michelin

chefsforcharity2

Les étapes du bon gout
Horeca Regio Poperinge

33masterchefs

Stad Poperinge

ginops kaartje