STARTERS

POMME MOSCOVITE – ROYAL BELGIAN CAVIAR – NOIR MOUTIER 65,-

IRISH MÓR 1 – VIN JAUNE – ROYAL BELGIAN CAVIAR 52,-

TERRINE OF FOIE GRAS – MACADEMIA – BLACK PEPPER 48,-

HOLSTEIN TARTARE – ROYAL BELGIAN CAVIAR 52,-

WAGYU A5 CARPACCIO – ROYAL BELGIAN CAVIAR 52,-

LANGOUSTINE XL – ROYAL BELGIAN CAVIAR – DEVILLED EGG 60,-

TARTARE LANGOUSTINE 75,-
YOUNG CHEF OF THE YEAR 2025 SIGNATUUR DISH

MAIN COURSES

WAGYU A5 – ONION – BOLETE 70,-

TURBOT – FENNEL 70,-

SOLE – SMOKED EEL – ASPARAGUS 65,-

SWEETBREAD – TRUFFLE – SAUCE ALBUFERA 65,-

ANJOU PIGEON – TRUFFLE – TROMPETTE DE LA MORT 65,-

DRY AGED RIBEYE – TRUFFLE – BLACK GARLIC 65,-

DESSERTS

MILLEFEUILLE 21,-

vanilla – salted caramel

MOEULLEUX 21,-

WHITE CHOCOLATE 21,-

pear – almond

DAME BLANCHE 21,-

Guanaja – crème Chantilly

CHEESES 21,-

Van Tricht

BABA AU RHUM 21,-

Diplomatico – vanilla

CAFÉ GLACÉ 21,-

pecan – espresso martini

A la carte dishes are served up to tables of 4 persons.

 Starting from 5 people we only serve the menu.