Available to 27 Mars 2019

On every service from Tuesday at noon to Friday at noon.
Compose your own menu with 3 courses (entrée, main course, dessert) at a price
of 59 euro (service and 12% VAT included)



Braised pigs neck, served lukewarm
crisp herb salad, curls of goose liver and a grain mustard dressing (2003 Antonius Award). Our specialty!

 Scottish ‘Red Label’ salmon, marinated in ‘Black Mojito’ tea
‘ventresca’ cannelloni – cucumber - daikon – oriental vinegar sauce

 Roasted Cod
Jerusalem artichoke cream – dried Wagyu – young onions – red wine syrup

 Breton scallops seared à la plancha
our Carnarolirice risotto with forest mushrooms – foamy juice of ceps

 Home-peeled shrimps, served in 2 different ways
with mousselines of potato and crispy Reypenaer cheese – in croquette with fried parsley and lemon

 VEGIE ‘Tarte Tatin’ of Belgian endives and goat cheese espuma
Belgian endives salad – vinegar sauce with Japanese soya sauce

* Suggestion of the day (+ € 10)


Main courses

Skate fin, from the North Sea
potato textures – candied leek – brown butter - capers

Breton scallops seared à la plancha
lackered bacon – butternut structures – black salsify – juice ‘hazelnut butter’

Braised veal cheek with crispy baked calf’s sweetbread and croquette of the candied leg
mushrooms – candied carrots – truffle juice with madeira – ‘Pomme Pont-Neuf’ potato

Young guinea-fowl, roasted on the carcass (served per 2 persons)
winter truffle – Belgian endives – pumpkin - cream sauce with Sechuan pepper

 Pigeon from Anjou, baked on the carcass (+ € 8)
Fried and stirred winter vegetables – dauphine potatoes – beetroot – truffle juice

 VEGIE Risotto with forest mushrooms
chips of quinoa, beetroot and parsnips - foamy juice of ceps – red wine syrup

* Main course suggestion of the day (+ € 10)


Desserts or cheese

Your choice from the dessert menu.

When you are in lack of time, please ask for the BUSINESS LUNCH (at midday)
consisting of the seasonal products on the market.

Entrée – main dish – dessert : 50 euro