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A la carte

Starters

Chickens Nest
Egg Cooked at Low Temperature
Hay – Seed – Truffle
16€
Ballotine of Scallops
Steamed with leek
Beurre Blanc – « Aniseed Marinière » and Shellfish
Caviar «Impérial Héritage Trésor»
22€
Roasted Langoustine with Curry and Lemon «Combava»
Lovage-Dumpling
Sauce Crustacean
29€

Main Course

Duo of lobster and its Bisque-Ice
Sauce Nantua
38€
Beef Fillet with Pepper «Cubèbe»
Carrot Gnocchi – Nut Salad and Rutabaga
Pepper Sauce
38€
«Pithiviers»
Portobello – Caramelized Red Onion
Matured Goat Cheese
Madeira Sauce
28€

Extra

Raviole of Butternut in the Way « Suzette »
Hazelnut Butter Ice Cream and «Gyoza» Tile
17€
Valrhona Chocolate Souffle «70%»
Thyme Ice Cream
17€
Selection of Cheese from « La Cave du Fromager », Aywaille 19€