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Seasonal suggestions

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Seasonal suggestions

Appetizer

  • Local white asparagus, Flemish-style OR with Roquefort OR with a vinaigrette 23,00
  • Pan-fried duck liver, Thai asparagus, morel mushrooms, port sauce 36,00
  • Saku Bluefin Tuna Tartare, Ginger, Mango, Japanese Vinaigrette 27,00
  • Swordfish carpaccio, grilled courgettes, large capers, Vincent sauce and horseradish 22,00
  • The Real Breton Artichoke, with Meaux Mustard Dressing 16,00

Starters

  • Pan-fried scallops, kale, lobster cream sauce 28,00
  • Delicious Frog Legs Roasted in Butter, Garlic and Parsley 26,50
  • Tagliata of Iberian Pluma, rocket, Parmesan, Espelette aioli 25,00
  • Hot Lyon Sausage with Pistachios, Candied Onions & Veal Jus, Baby Potatoes 25,00
  • Scampi Gratin with Witloof & Mushroom Duxelle 27,50

Main Course

  • Bluefin tuna: seared, with noodles and stir-fried Thai asparagus, served with chimichurri sauce 38,50
  • Steamed sea bass fillet, olive oil purée, pak choi, sweet pepper coulis 34,00
  • Oven-roasted rack of lamb, Amandine potatoes, Basque sauce 39,00
  • English-style veal liver (bacon, green beans, mashed potatoes) 34,00
  • Caramelised veal sweetbreads, roasted white asparagus, morel cream, julienned potatoes 55,00

Main Course

  • Beef Fillet with String Beans, Grandmother's Vegetables, Old-Fashioned Mustard 46,50
  • Steamed Skrei fillet, green olive purée, mousseline sauce 36,00
  • English-style veal liver, bacon, green beans, garlic confit purée 33,50
  • Braised Lamb Shank, Seasonal Vegetables, Confit Garlic Clove 36,00
  • Pan-fried sweetbreads, morel sauce, braised chicory, homemade matchstick potatoes 58,00