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

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