Scallops

Baked scallop, lardo, Jerusalem artichokes cream, rosemary stock

Codfish cheeck

Codfish cheeck, mushroom stock and root vegetables

Calf's sweetbread

Baked calf's sweetbread with forest mushrooms and truffle sauce

Salmon

Pickled salmon, black radish, fennel cream, lemoncress and little trout eggs

Creekstone

Creekstone tartar, oyster from Brittany, sea foam, oyster leaves

North Sea Shrimp

Homemade North Sea shrimp croquets with red beet, yuzu, lemoncress and herb mayonaise

Sole

Steames fillet of sole, fennel stew, lemongrass, green herbs and small potatoes

Rack of porc

Rack of porc glazed with soy, polenta, caramelized pumpkin and Hamburg parsley

Wild salmon

Baked wild salmon, gnocchi of pumpkin, cream of roasted Jerusalem artichoke and chicory

Pigeon

Anjou pigeon, goose liver, sauerkraut, pickled onions and Brussels sprouts

Rib-eye

Pont-neuf potatoes, egg-plant caviar, Belgian endives and Bordelaise sauce

Skrei

Skrei, clear soup of spices, small potatoes, cauliflower and winter carrot

Crème Brûlée

Crème Brûlée with vanilla from Madagascar, caramel ice-cream

Dame Blanche

Vanilla ice-cream, chocolate sauce

Jonagold apple

Jonagold savarin, blackberry jelly and saffron ganache

Orange

Orange cream, speculoos biscuit perfume

Cheese platter

Cheese assortment by Michel Van Tricht