• Carpaccio of Limousin Beef
• Carpaccio of Salmon with lime, thick cream and herring roe
• Small slice of fish terrine, watercress coulis

• Scampi casserole with vegetables and light cream with bisque.
• Creamy risotto with mushrooms or asparagus (depending on the season) and Serrano ham
• Cannelloni of salmon Florentine style
• Hot starter inspired by the chef, depending on the season

• Duck breast with orange sauce and young oigons a la plancha
• Ballotine of poultry stuffed with mushrooms, veal juice with herbs and glazed vegetables
• Iberian pluma and tagliata (arugula and tomato confit) fried with polenta and strong juice (to be ordered 10 days in advance)
• Sea bass cooked on its skin with a beurre blanc and tarragon sauce
• Half-cooked salmon béarnaise and its pan-fried Liègeoise
• Cannelloni ricotta and spinach, tomato coulis and parmesan cream
• Dish inspired by the chef according to the season

• The duo of local cheeses, Liège syrup and brioche bread.
• The warm apple tartlet with cinnamon ice cream.
• The Tiramisu.
• The chocolate and vanilla cream dome.
• Red fruit and seasonal fruit dome.
• Lemon and seasonal fruit dome.
• Chef's dessert according to the season.

• main course/dessert menu: 29€ / person
• starter/main course menu: 32 / person
• Second starter: 10€ / person
• Cheese: 9€ / person
• Seasonal soup : 4,5€ / Person
• Trou Normand : 3€ / Person
• Piece montée of cake (on request)

• Slice of foie gras, seasonal chutney and brioche bread.
• Tuna tartar with ginger, coriander and young onions.
• Beef carpaccio with truffle, dried fruits and balsamic.
• Cold starter inspired by the chef of the season

• Scallop cassolette with fine herbs and leek fondue
• Cube of red tuna and semi-cooked foie gras, green bean salad and citrus-soy vinaigrette
• Confit of quail fillet, potato cream, herb oil and crusty bread
• hot starter inspired by the chef according to the season

• Confit of lamb, sweet potato purée, glazed turnips and thyme juice
• Yellow poultry supreme, morel and yellow wine sauce, potato pancake and braised chicory
• Fillet of veal Fontina, Parma ham, cannelonni and marsala juice
• Cod fillet in virgin oil, grilled potatoes and piperade
• Fillet of red mullet and its vegetables in tagliatelle with artichoke cream and orange and ginger mousseline
• Risotto with courgettes, mascarpone and cherry tomatoes
• Dish inspired by the chef according to the season

• Plate of 4 Belgian cheeses, Liège syrup and brioche bread.
• Chocolate fondant with a scoop of vanilla ice cream.
• Crème brûlée with the flavour of the moment.
• Dessert inspired by the chef's season.
• Piece montée or cake (extra charge)

A special order? Our pastry chef is at your service!

• Main course/dessert menu: 36€ / Person
• Starter/dish menu: 40€ / Person
• Second starter : 12€ / Person
• Cheese : 9€ / Person
• Seasonal soup : 4,5€ / Person
• Trou Normand with liqueur : 4€ / Person
• Piece montée of cake (on request)