SEASONAL INSPIRATIONS

SOCKEYE SALMON / CHUM SALMON ROE / RADISH / SOUR CREAM

TOMME DE CHÈVRE / RED BEET / BUCKWHEAT

HAND PEELED GREY SHRIMP / YOUNG CAULIFLOWER / INDIAN SPICES

WILD BLACK TIGER KOREAN STYLE
kimchi / rettich / ikan teri nasi

GILTHEAD SEA BREAM BOUILLABAISSE
nerone / purple artichoke / sea urchin / tomate fondue

WHITE ASPARAGUS BAKED *
morels / bellota / watercress sprouts

VEAL LIMOUSIN 2 PREPARATIONS
veal rack / sand carrot / girolles / pine nut
veal cheek / radicchio / Cevennes onion

LE CLAUOUSOU **
tamarillo / butternut / rocket

STRAWBERRY GARIGUETTE
thé du Hammam / orange blossom / yoghurt

4 courses 99 euro

5 courses 125 euro *

6 courses 139 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.