Chef Dominique Tondeurs wants to cook in his Libertine, preferably from the menu.
That's how he can best use his unbridled creativity and energy
and take contemporary gastronomy
with its international and classic influences to the next level.
Compromises are few and far between, as he purposefully opts for high-quality products.

Cooking à la carte also means having a choice, which is what Libertine stands for.
With his menu, Dominique is able to offer the unique possibility of choosing
your starter and main course from the menu (albeit per group).
In doing so, he can continue to create exciting dishes.

Host and sommelier Sabine Holvoet pours equally fascinating and uncommon flavours.
Since it's all about choice, she will gladly advise you on various wines,
whether by the glass or à la carte.



Our à la carte dishes are available both
at midday and in the evening.



ENTREES


BEEF HOLSTEIN & CRAB NORTH SEA
tartare / tarragon / myoga / mashwa


FOIE GRAS TERRINE
fig / red beet / brioche feuilletée


4x SCALLOPS DIEPPE
consomé / wild mushroom / miso / salsify
tartare / razor clams / salsify / codium
grilled / smoked marrow / salsify bbq / nori
baked / flan salsify / spicy puntarella / dashi

LANGOUSTINE MIDDLE EASTERN STYLE
butternut / kumquat / shiitake / za'atar

POMME MOSCOVITE CLASSIC & IMPERIAL HERITAGE CAVIAR OSCIETRA ROYAL 30g
Belle de Fontenay / sour cream


FROG LEGS DOMBES
girolle / chard / watercress



MAIN DISHES



'CLASSIC' TURBOT NORTH SEA & LOBSTER
grilled / salty vegetables / lobster béarnaise


BRILL 'BOUILLABAISSE'
fennel / creamy rouille / Mediterranean vegetables


HOLSTEIN ENTRECÔTE
jerusalem artichoke / turnip / pearl onion / bordelaise / pomme pont-neuf


2X GUINEA FOWL ANJOU CUISSON CARCASSE
parsley root / wild mushrooms / walnut / green cabbage
ragoût 'Albufeira' / beurre noisette



DESSERTS


'CLASSIC' DAME BLANCHE


VAN TRICHT CHEESE SELECTION

CRÊPE NORMANDE


BLOOD ORANGE
soft cheese / fennel / orange blossom