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A la carte

Starters

Oyster Gillardeau
Gin - Cucumber - Taittinger Emulsion
29€
Ballotine of Duck Foie Gras from „Ferme d’Upignac“
Sauternes Jelly - Poached Pear with Mulled Wine
26€
Saint-Jacques from Dieppe
Cauliflower - Ham from the Ardennes - Curry Madras - Passion Fruit
26€
Emulsion of Mushrooms 19€

Main Course

Wild Sea Bass Fillet
Celery - Carrot - Leek - Onion - Beurre Blanc
34€
Ravioli of Blue Lobster & Sweetbread
Nantua Sauce
34€
The Grouse «My English Souvenir»
Parsnips - Zucchini - Sweet Potato
34€
Saddle of Wild Boar from the High Fens roasted on Chestnuts and Pine Cones
Butternut - Beetroot - Grand-Veneur Sauce
42€

Extra

Seasonal Vegetables 28€
The Tangerine 17€
White chocolate - Porcini Mushrooms 17€
Sweet Seduction
Chocolate - Blackcurrant - Parsley
17€
Selection of Cheese from « La Cave du Fromager », Aywaille 19€