SEASONAL INSPIRATIONS



RAZOR CLAM/ OYSTER / TURNIP

LINE-CAUGHT SEA BASS / NEGRONI / SHISO

TÊTE PERSILLÉE / FOIE GRAS TERRINE / UMEBOSHI




CODFISH DENMARK
hand peeled grey shrimp / black radish / potato / salty flavours



SCALLOP
DIEPPE
chicory / chestnut / brown butter / marrow



JAMÓN DE BELLOTA UMAMI *
Jerusalem artichoke / Cevennes onion / smoked egg yolk / horn of plenty



GUINEA FOWL LABEL ROUGE 'MAINE ANJOU'
parsley root / caramelized shallot / musterd / vin jaune



VACHERIN MONT D'OR
**
tamarillo / butternut / rocket


BLOOD ORANGE BY HUMBERTO MARTíNEZ
cottage cheese / iyokan / citrus / spices




4 courses 99 euro

5 courses 125 euro *

6 courses 139 euro **



Chef Dominique Tondeurs has created his tasting menu
by paying special attention to each ingredient.
Only life-threatening allergies, including those to shellfish and nuts,
will be accommodated, provided that the substitutions are not too drastic.

Minor substitutions, such as onions, coriander and garlic, are still possible.


Due to the signature of our cuisine,
we will not consider lactose intolerance or vegan and vegetarian dietary requirements.


Please let us know if you are expecting, as we would like to take this into account.


Feel free to contact us if you have any questions.


On Friday afternoon,
we serve a four-course menu as well as a five- and six-course menu

On Friday night, you can choose the five- or six-course menu

On holidays, we serve only the six-course menu,
as we would on Saturday night