VALENTINE’S DAY MENU
129.00 €
« Mauthilde » cocktail
~
Spider crab
Vichyssoise of zucchini, champagne veil and citrus fruits
&
Land and sea
Veal ravioli and langoustines, coriander
candied ginger and angus sauce
&
Tatin of Brugmann foie gras
Armagnac and port sauce
~
Trou normand
Lychee and rose sorbet, rosé champagne
~
Saint Pierre au naturel
Fumet of fish and avruga
or
Veal fondant
Broccoli head, cauliflower
Red onion pickles and mirror sauce
~
Rose granita
Guava espuma
~
Dulcey chocolate heart
Tonka bean-infused passion fruit cream
1 glass of champagne
DISCOVERY MENU
OF BRUGMANN
65.00 €
Amuse-Bouche
~
Gillardeau oysters
Sea cucumber brunoise, cucumber water
in jelly and sea urchin emulsion
or
Roasted eggplant
Peanut praline, yoghurt sorbet, basil
or
Fine salsify and citrus
tartlet
~
Skrei au naturel
Parmesan fritter, spinach drop
beurre blanc sauce
Trout egg with lemon caviar
or
Filet mignon of low-temperature veal
Creamy polenta
Basquaise and mirror sauce
~
Predessert
~
Sweetness of the Brugmann *
* Vegetarian/vegan dishes on request. Please indicate any dietary restrictions or allergies when making your reservation.
SIGNATURE BY
BRUGMANN
128.00 €
Amuse-Bouche
~
Mimosa egg, caviar
&
The genuine Lucullus terrine
Red wine mustard condiment
&
Blue lobster ravioli from Brittany
Armorican sauce
&
Crispy langoustines
Pak choï cabbage, Thai sauce and
condiment
~
Trou normand
Passion sorbet, mango granita
Rum infusion
~
Choice à la carte
~
AOC Cheeses
~
Desert
~
Sweetness of the Brugmann
BUSINESS LUNCH
3 services – 29.00€
Gillardeau oysters
Sea cucumber brunoise, cucumber water
in jelly and sea urchin emulsion
or
Roasted eggplant
Peanut praline, yoghurt sorbet, basil
~
Skrei au naturel
Parmesan fritters, spinach drop
beurre blanc sauce
Trout egg with lemon caviar
or
Filet mignon of low-temperature veal
Creamy polenta
Basquaise and mirror sauce
~
Creamy chocolate caramel cube
Conference pear infused
with Sichuan pepper
or
Brown rum Baba
Mandarin orange
TERROIR TASTE
8 services – 88.00 €
Mimosa egg and Brugmann caviar
~
The real Lucullus terrine
Red wine mustard condiment
&
Brittany Blue Lobster Raviole
Armorican sauce
~
Roasted scallops
Celery root in creamy risotto
Japanese pearls and crunchy chestnuts
or
Filet mignon of low-temperature veal
Creamy polenta
Basquaise and mirror sauce
or
Braised beef cheek
36h à la cuillère
Mixed carrots
~
Cheeses
~
Predessert
~
Sweetness of the Brugmann