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  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten

A-la-carte « Tradition & Innovation »

Only for the whole table (max. 6 persons)

Starters

« FARIO » TROUT FROM THE AMBLEVE-VALLEY
(between Coo & Remouchamps)
Marinated and smoked feta cheese & lemon caviar
€ 26,00
63 °C EGG
Matched „Bintje“-potato, garnished with »Melanosporum » truffle
€ 28,00
SPIDER CRAB
Presented with matched potato, flowered with coral and green cabbage,
Xères-muslin & shellfish-couli
€ 28,00
POLLACK FISH
Crisp & sweet couliflower
„Sauce Vièrge“  flowerd with chive
Along with Belgian OSCIETRE caviar sup. € 12,00
€ 28,00
LACQUED VEAL
Sweet bread, roasted carrots with sauce “Béarnaise“
€ 32,00

Main courses

POLLACK FISH
Crisp & sweet couliflower
„Sauce Vièrge“  flowerd with chive
Along with Belgian OSCIETRE caviar sup. € 12,00
€ 39,00
LIMOUSIN  ALMOST VEAL
Roasted 4 hours at low temperature,
mushrooms „Duxelles“ & veal juice spiced with Madeira
€ 40,00
DUCK BREAST
Backed at low temperature with cross skin “à la bourguignon”
matched parsnip, red cabbage, balsamic vinegar
€ 42,00
SWEETBREAD
Served with roasted carrots and sauce “Béarnaise“
€ 44,00
FILET STEAK „Tradition“
with backed liver
with black fresh black „Mélanosporum“ truffle
€ 42,00
€ 48,00
€ 55,00

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