MENU « Carte Blanche »

(Tasting - 6 services) 95.00 €

Chef Matthias Van Eenoo presents his innovative discoveries with fresh products of the season:
The tasting menu « Carte Blanche » is inspired by fresh market produce and presents new takes on classic dishes with clear, graphic lines. It features modern interpretations of traditional cuisine, including novel twists on French classics with fine classic and unexpected ingredients.

The sommelier suggests wine pairings.

A 5 Course Gourmet Journey for 85€
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MENU « Carte Blanche »

Christmas Menu 1-30 December

5 course Menu 75.00 €

Christmas Menu – €75 served at lunch and dinner (including weekends) from 1st to 30th of December 2018
AMUSE-BOUCHES
STARTER Half-cooked lobster carpaccio
Petrossian caviar, pearls of yuzu, glasswort & horseradish
or
Duck foie gras in a marble terrine dish
French toast brioche and seasonal chutney
MAIN DISH Cooked Dieppe’s scallops
salsify, chestnuts, Alba white truffle & emulsion
or
Hind fillet
Parsnip puree with white chocolate, candied cranberries & grand veneur sauce
PRE DESSERT Mini semi-cooked chocolate cakes
with creamy passion fruit filling & bitter chocolate coulis
DESSERT Christmas log
blackberry mousse, clafoutis filling, cherries and dacquoise
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Christmas Menu 1-30 December

31st December Menu

6 course Menu 160.00 €

New Year’s Eve Menu – €160 set menu for dinner on 31.12.2017
APPETIZERS Gillardeau Oyster no.3 Tartare
Coriander, mango, shallots, iodine emulsion & Petrossian Baïka Royal caviar
&
Obsiblue Prawns
Cucumber, Thai sauce & Kaffir lime
&
Olive Wood Smoked Greek Eel
Sweet onion espuma, ice plant flower & trout eggs
STARTERS Red Mullet
Foie gras from South-West France pan-fried, caramelised Jonagold, gizzard confit & Armagnac sauce
&
Raw Pure Wagyu Beef Fillet, cut by the chef
Fried quail’s eggs, chive blossoms, Isigny cream AOP & Petrossian Daurenki Royal caviar
MAIN Blue Lobster Roasted in Sage Butter
Potato, Périgord black truffle, borage flower & jus from the heads emulsified
or
Volaille Jaune des Landes Poached/Roasted
Pomme bouchon, truffle & Jurançon sabayon
PREDESSERT Sweet Treats from Morvan
Chestnut, pear & vanilla
DESSERT Passion Macaroon
Creamy Araguani 72% with fine bubbles
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31st December Menu