First Course

from 22 to 28€

Veal ravioli with langoustines Angus sauce, duck foie gras
Crispy Langoustine Thai sauce and seasoning, pak choi, cucumber, goa cress & a coriander coulis
Duck foie gras with cabbage steamed
Gillardeau oysters, Jerusalem artichoke espuma finely carved in tartar, mango, caviar from the Maison Petrossian
Our selection of Petrossian Caviar as an appetizer Daurenki
Baïka
Ossetra
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First Course

Main Course

from 32 to 49€

Saint Pierre fish «meunière» mode duo of romanesco cabbage and Brussels sprouts, chioggia beetroot
Roasted sea-bass with hal-salted butter celery mouslin, spinach, bordelaise sauce
Yellow pollack natural cooked coconut sauce, carrotts in hazelnut butter

Braised calf sweetbread apple Anna, veal juice, crispy sweetbreads
Yellow poultry suprême poached and stufed «poulette» sauce, morels
Holstein Beef Foyot sauce, dolphin apple
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Main Course

DESSERTS

from 12 to 14€

Selection of matured cheeses homemade toasted foccacia, sirop de Liège, baby leaves & dried fruits
Brugmann’s Dame Blanche crispy dulcey, Madagascar vanilla & Gianduja
Chocolate / coffee creamy duo creamy chocolate, coffee mouss, cacao biscuit
Nutty dessert almond mousse, praline, pecan, peanut ganache, various
Lemon basil creamy lemon, lemon-basil foam, milk foam, lemon-basil sorbet
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DESSERTS