Crudo of scallop
shisho & apple

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Lobster ravioli
vadouvan & old cheese

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Lacquered red gurnard
sea berry & mirin

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Turbot
parsley & Wostyn mustard

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Crispy fried veal sweetbreads & Schorenaer chicken
Parisian mushrooms & truffle juice

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Dessert "Black Forest"
chocolate & cherries

87.00 in 6 courses: full menu
77.00 in 5 courses: scallops + ravioli + gurnard + sweatbread & chicken + dessert
67.00 in 4 courses: scallops + gurnard + sweatbread & chicken + dessert (not on Saturday evening)
57.00 in 3 courses: scallops + sweatbread & chicken + dessert (not on Saturday evening)
47.00 in 2 courses:sweatbread & chicken + dessert  (not on Saturday evening)
37.00: single main course, sweatbread & chicken (not on Saturday evening)

* selection of farm cheese 'Michel Van Tricht' instead of the dessert: + 8.00 Euro (please order before the meal) *

* Switch starter = + 5.00 supplement *

The dishes on our menu change often. Chef Boussemaere follows the rhythm of the seasons and what the market has to offer, using his own vegetable garden as a source of inspiration. He proudly serves dishes using pure cooking that brings out each food’s natural flavours.