Pickled bio beetroot | cottage cheese | hazelnuts

Oysters “Utah Beach” marinated | ginger | soy sauce

Scallops from Boulogne | sour cream | black truffle

King Crab | ceps | green juice

Foie gras smoked (cold) | old balsamic | salad of herbs

Langoustines “Guilvinec” carpaccio (cold) | Caviar “ Selected by Pegasus” 10gr | sour cream - Souvenir by Bruneau***

Sea bass “Petit bateau” | risotto verde | juice of clams

(supplement Royal Belgian caviar “Platinum” 30gr)

Dover sole 2 “Meunière” | girolle | juice of bouillabaisse

Calf’s sweetbread | green cabbage | lemon thyme

Wagyu N° A4 salad | pommes pont-neuf

Wild turbot 5+ baked on the bone | leek | sabayon “Mostaard Wostyn”

Breton Lobster pot-au-feu | seasonal vegetables | bouillon

Pigeon from Steenvoorde | peas | mousseline of potatoes & truffle

Range of cheeses “van an de schréve”

Mango in the oven

Romanoff Strawberry

Creation of red fruits

Callebaut Origine 'Sao Thome'