RAZOR CLAM/ OYSTER / TURNIP
LINE-CAUGHT SEA BASS / NEGRONI / SHISO
TÊTE PERSILLÉE / FOIE GRAS TERRINE / UMEBOSHI
hand peeled grey shrimp / black radish / potato / salty flavours
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