Build your menu, dish by dish.

Cold starters

• Homemade duck foie gras with accompaniments
• Duo of homemade duck foie gras, speculoos and cognac, with refined accompaniments
• Tuna tartare, scallops, lobster, cucumber, Granny Smith apple and fresh herbs
• Beef carpaccio in three variations
• Venison pâté and homemade foie gras
• Truffled burrata and sun-ripened vegetables
• French-style lobster salad +€5

Hot starters

• Young pigeon two ways, quinoa, black pudding from the Collau butcher's
• Pan-seared scallops, Jerusalem artichoke cream, roasted hazelnuts
• Low-temperature cod, saffron jus
• Lobster linguini in its own butter, lightly seared lobster tail +€5
• Sweetbread vol-au-vent, grandmother's style
• The perfect egg, fresh truffle, Parmesan and pancetta +€4
• Pan-seared scallops, cauliflower cream and caviar +€4

Main courses

• Pure Irish beef fillet Rossini-style, root vegetables, potatoes sautéed with fresh herbs
• Duck breast with wild mushrooms, baby potatoes with butter and coarse salt, trio of hot vegetables
• Lamb cooked on the bone with fresh herbs, sautéed baby potatoes and forgotten vegetables
• Pure veal fillet cooked at low temperature, seasonal vegetables, potato gratin
• Pure Irish beef fillet, 24 h express-aged (salt and milk), robust jus, roasted baby potatoes with chimichurri, grilled seasonal vegetables +€4
• Salt-cured Galician beef grilled over charcoal, baby potatoes with coarse salt, thyme and rosemary +€6

Desserts

• Trilogy of original desserts
• Deconstructed red berry tiramisu
• Sabayon with fresh fruit
• Limoncello sabayon
• Crème brûlée flambéed with green Chartreuse
• Variation on a chocolate theme
• Raspberry meringue crust
• Cake

Cold starters

• Irish beef tartare with coriander and fresh rocket, truffle oil, Parmesan
• Reimagined tomato-mozzarella with green pesto and mixed salad
• Plate of homemade pâté and charcuterie from the Denis butcher's
• Irish beef carpaccio, chef's style
• Extra-mild smoked salmon with citrus salad
• Quinoa, grilled vegetables, buffalo mozzarella vegetarian
• Tuna tataki, ginger mango
• Truffled burrata and sun-ripened vegetables
• Scallop carpaccio with citrus and passion fruit
• Italian-style beef tataki
• Beef, fine de claire oyster, curry, apple and horseradish +€2
• Gourmet salad of quinoa, beetroot and chicory with crumbled Adèle blue cheese
• Homemade duck foie gras with accompaniments +€7
• Duo of homemade duck foie gras, speculoos and cognac, with refined accompaniments +€7

Hot starters

• Linguine with scampi in lobster sauce
• Scampi with chicory
• Scampi Ostend-style
• Mushroom toast, my way
• Pan-fried scampi with saffron
• Thai-style quail loin skewer, quinoa
• Poultry risotto with mushrooms
• Seared scallop with chorizo on black olive "soil" +€2
• Grilled fish and shellfish +€2
• Gratinéed bone marrow with garlic bread
• Perfect egg, pan-fried mushrooms and crispy guanciale

Meat dishes

• Poultry roulade stuffed with goat's cheese and farmhouse ham, cooked at low temperature, seasonal vegetables, potatoes sautéed in goose fat
• Pure pork tenderloin Ardennes-style, seasonal vegetables, potatoes sautéed in goose fat
• Poultry roulade stuffed with sun-dried tomatoes and mozzarella, seasonal vegetables, sautéed potatoes
• Pork chop Colombus gratinéed with mild Herve cheese, forgotten vegetables, herb-sautéed baby potatoes +€2
• Duck breast from the Ferme de la Sauvenière cooked at low temperature +€3
• Irish beef, homemade béarnaise made to order, root vegetables +€3

Fish dishes

• Red mullet fillets Provençal-style, farm-butter mash, medley of vegetables
• Cod loin, chorizo jus, buttery mashed potato, organic seasonal vegetables

Vegetarian dish

• Tex-Mex style Quorn with plant-based bulgur vegetarian
• Aubergine roulade with seasonal accompaniments vegetarian

Desserts

• Homemade tiramisu, shortbread with red berries
• Duo of homemade chocolate mousse
• Homemade floating island with caramel
• Sabayon with fresh fruit
• Trilogy of original desserts
• Plate of Belgian cheeses
• Coffee and amaretto panna cotta