SEASONAL INSPIRATIONS

MAKEREL / MOUTABAL / RADISH / HARICOT

WAGYU BAVETTE / ESCABECHE BUTTON MUSHROOMS / CEVENNES ONION / SPRUCE TIPS

HAND PEELED GREY SHRIMP / YOUNG CAULIFLOWER / INDIAN SPICES

WILD BLACK TIGER SHRIMP KOREAN STYLE
kimchi / white radish / ikan teri nasi

SEA BASS LINE CAUGHT BOUILLABAISSE
nerone / purple artichoke / tomate fondue

PULLED RABBIT OPEN RAVIOLI *
young peas / duck liver / morels / vin jaune

PIGEON RACAN
green asparagus / girolles / butternut / almond

BURRATA GOAT **
BBQ flavoured watermelon / chutney tomato / rocket

RASPBERRY
Hammam tea / elderflower / yoghurt

4 courses 102 euro

5 courses 128 euro *

6 courses 142 euro **

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

From Tuesday till Thursday night,
you can choose the five- or six-course menu

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

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.