Plus Valet Quam Lucet

Menu
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten
  • kulinarische Köstlichkeiten

Menu « Tradition & Innovation »

Contemporary, sometimes surprising …

4-course-menu for the whole table: €68.00 per person

SPIDER CRAB
Presented with matched potato, flowered with coral and green cabbage,
Xères-muslin & shellfish-couli
POLLACK FISH
Crisp & sweet couliflower
„Sauce Vièrge“  flowerd with chive

Along with Belgian OSCIETRE caviar sup. € 12,00
LIMOUSIN  ALMOST VEAL
Roasted 4 hours at low temperature,
mushrooms „Duxelles“ & veal juice spiced with Madeira
SUMMER COLLECTION 2017

Or

CHEESE

+ € 16,00 or € 8,00 instead of dessert

*****

6-course-menu for the whole table: €88.00 per person

« FARIO » TROUT FROM THE AMBLEVE-VALLEY
(between Coo & Remouchamps)
Marinated and smoked feta cheese & lemon caviar
63 °C EGG
Matched „Bintje“-potato, garnished with »Melanosporum » truffle
POLLACK FISH
Crisp & sweet couliflower
„Sauce Vièrge“  flowerd with chive
Along with Belgian OSCIETRE caviar sup. € 12,00
SWEETBREAD
Served with roasted carrots and sauce “Béarnaise“
SQUAB FROM ANJOU
Sweet thigh and rillette of liver, sauce of Portwine with chanterelles
SUMMER COLLECTION 2017

Or

CHEESE

+ € 16,00 or € 8,00 instead of dessert

*****

Menu «Equilibrium»

Light, natural…

Served at lunchtime only, Sundays and bank holidays excepted
2/3-course menu to be ordered by the entire table € 38/€ 47

Following the rhythm of the seasons, our chef offers his suggestions of the day, prepared with the freshest seasonal produce the markets have to offer. The premise of every new dish, with an emphasis on lightness: a healthy, natural but always balanced creation which allows our chef & his team to perfect variations in order to re(discover) produce they are fond of.

*****

To accompany your meal,
Home-made breads made with organic yeast and flour
Mr Jean Yves Bordier's slightly salted butter made with raw milk
In the depths of the Lébioles woods, passionate about their craft…

« BOOK »

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