Seasonal suggestions

Seasonal suggestions

Appetizer

  • Local white asparagus: *Flemish style, Roquefort or vinaigrette 24,50
  • Poached Goose Liver, Roast White Asparagus, Morel Cream 35,50
  • Tartare de Thon Rouge Saku, Brunoise de Poires, Vinaigrette Japonaise 25,50
  • Swordfish Carpaccio, Grilled Courgettes, Large Capers, Vincent Sauce 22,50
  • Cream of local asparagus soup, asparagus brunoise, smoked eel 16,50
  • Real Breton artichoke with Meaux mustard vinaigrette 16,50

Main Course

  • Red Tuna: Mi-Cuit in a Sesame Crust, Organic Carrot Purée, Pan-Fried Green Asparagus 36,50
  • Pan-fried Australian Black Angus (+/-350gr), Apple Allumettes 46,50
  • Steamed cod fillet, mashed green olives, leek fondue, pepper coulis 29,50
  • Oven Roasted Rack of Lamb, Pommes Amandine, Sauce Basquaise 47,00
  • Duck leg confit, Mango and Green Pepper, Artisanal Rösti 29,50