Menu card restaurant
Soup of chicory with Karmeliet beer, scallops and suspicion of bacon.
Salad with duck meat, chestnuts, mousse of black garlic.
Soup of nutmeg squash from the Provence, duck liver, espuma with hazelnuts. °
Terrine of young boar with death trumpet mushrooms. °
Poached pear stuffed with Chimay cheese and bacon, sauce with pear syrup from Liège.
Salad with qual and nuts, vinaigrette with hazelnut oil. °
Green lentils from Le Puy, red ognions, carrots taboulé style.
Soup of the day. 8,00 €
° Available in small portion for children. Starter : 8,00 €
The main courses.
Duck stew, mached corne de Gatte potatoes, mousseline of turnips.
Burbot with lightly salted butter, vegetables, colombo seasoning. °
Stuffed cabbage, sweetbread, croquette of veal leg, gravy.
Mousseline of pike with seasonal vegetables, lobster sauce with absinthe.
Beefsteak with pepper or Roquefort sauce, french fries, salad. °
Tagliatelles with wild mushrooms, parfumed with white truffle oil. °
Duck breast with vine peach sauce, gratin with Brie de Meaux. °
° Available in small portion for children. Main dish : 10,50 €
Sorbet of autumn fruit and coulis.
Pumpkin pie, mandarin coulis, ice with almond milk.
Chocolat pie with salted caramel butter.
With a small glace of Maury wine 15,00 €
In spicy red wine poached pear, blown almonds, speculoos ice cream.
Old style apple in the oven, vanilla ice.
Ice nougat with Don Papa rhum.
Assorted regional cheeses.
A discovery: Roquefort cheese with Lagavulin.
The four course menu
Ham of young boar, figue roasted fig with Port wine.
Cappuccino of pumpkin with old balsamic vinegar, cream from Isigny.
Fillet of pheasant with bacon, pear with honey, Madera sauce.
Ice nougat with chestnuts, cream with coffee liquor.
46,00 € p.p.
Drinks forfait : wine, water, coffee or tea.
25,00 € p.p.
The chefs menu
Two courses : 34,00 €
Three courses : 41,00 €
Drinks forfait : wine, water, coffee or tea : 22,00 €
Ramekin of snails with mushrooms.
Salad of wild sea schrimps, vinaigrette with citrus fruit.
Beef steak, bearnaise or green pepper sauce, french fries and salad.
Young boar stew old style, autumn garnish.
Trio of autumn sorbets, coulis of green apple.
Fine apple pie, cinnamon ice cream.