BUSINESS LUNCH
3 services – 31.00€
Authentic pike-perch quenelle
Nantua sauce
or
Chestnut velouté
~
Scallops from Dieppe infused with truffle
scallop savarin, Jerusalem artichoke, marbled lobster bisque
or
Brabançonne-style pheasant fillet by Brugmann
Albufera sauce, variation on Belgian endive
~
“Deux Sœurs” apple
revisited tarte Tatin with caramelized apple
or
Hazelnut textures
Mandarin sorbet, gingerbread
TERROIR TASTE
78,00 €
Amuse-Bouche
~
Crab spiral
yuzu pearls, pomegranate, cucumber pearls, tigermilk, passion fruit–coriander sorbet
&
Brugmann’s Mona Lisa
foie gras and truffle sauce, diced foie gras terrine
~
Low-temperature cooked veal fillet
marbled mirror sauce, dauphine potato, tempura pak choi
or
Scallops from Dieppe infused with truffle
scallop savarin, Jerusalem artichoke, marbled lobster bisque
or
Brabançonne-style pheasant fillet by Brugmann
Albufera sauce, variation on Belgian endive
~
AOP cheese selection
~
Pre-dessert
~
Brugmann’s Sweet Delight
DISCOVERY MENU
OF BRUGMANN
65.00 €
Amuse-Bouche
~
South-West foie gras terrine
seasonal chutney, brioche
or
Porcini ravioli glazed with veal jus
truffle, chestnut, thyme
or
Thinly sliced raw scallops from Dieppe
caviar, Granny Smith–celery sorbet
~
Scallops from Dieppe infused with truffle
scallop savarin, Jerusalem artichoke, marbled lobster bisque
or
Low-temperature cooked veal fillet
marbled mirror sauce, dauphine potato, tempura pak choi
~
Pre-dessert
~
Brugmann’s Sweet Delight
* Vegetarian/vegan dishes on request. Please indicate any dietary restrictions or allergies when making your reservation.
SIGNATURE’S MENU
125.00 €
Amuse-Bouche
~
Crab spiral
yuzu pearls, pomegranate, cucumber pearls, tigermilk, passion fruit–coriander sorbet
&
Brugmann’s Mona Lisa
foie gras and truffle sauce, diced foie gras terrine
~
Low-temperature cooked veal fillet
marbled mirror sauce, dauphine potato, tempura pak choi
or
Scallops from Dieppe infused with truffle
scallop savarin, Jerusalem artichoke, marbled lobster bisque
or
Brabançonne-style pheasant fillet by Brugmann
Albufera sauce, variation on Belgian endive
~
AOP cheese selection
~
Pre-dessert
~
Brugmann’s Sweet Delight