Lobster Bisque “Royale” en Croûte.
Duo of Game Pâté, Quince & Pear Confit, Toasted Cramique Bread.
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Duo of Grey Shrimp Croquettes and Parmesan Fondue. Poached Egg, Grey Shrimp, Butternut Squash Purée, Lemon Mousseline Sauce.
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Wild Boar Fillet, Grand Veneur Sauce, Celeriac Purée, Braised Chicory.
Steamed Cod Fillet, Pak Choi Stoemp, Creamy Lobster Sauce.
Roasted Lamb Gigotin with Rosemary, Seasonal Vegetables, Amandine Potatoes.
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Salted Butter Caramel Ice Cream, Brunoise of Pears, Speculoos Biscuit.
Homemade Lemon Tart, Red Fruit Coulis.
