menu's
His menu is following the seasons but asparagus, lobster and lamb remain the constant values of the house. Fresh products such as foie gras, exclusive kinds of fish, game and homemade desserts are included in the menu.
3-coursesmenu | € 50
"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.
Blanc de Bresse with fresh vegetables and a truffle sauce
Crème brûlée according to the secret recipe of teacher Joël Robuchon
4-coursesmenu | € 65
"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.
Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce
Blanc de Bresse with fresh vegetables and a truffle sauce
Crème brûlée according to the secret recipe of teacher Joël Robuchon
5-coursesmenu | € 80
"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.
Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce
Blanc de Bresse with fresh vegetables and a truffle sauce
"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes
Crème brûlée according to the secret recipe of teacher Joël Robuchon
6-coursesmenu | € 95
"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.
Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce
Fried foie gras with peach
Blanc de Bresse with fresh vegetables and a truffle sauce
"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes
Crème brûlée according to the secret recipe of teacher Joël Robuchon
7-coursesmenu | € 110
"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.
Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce
Fried foie gras with peach
Blackberry sorbet with mint liqueur
Blanc de Bresse with fresh vegetables and a truffle sauce
"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes
Crème brûlée according to the secret recipe of teacher Joël Robuchon
Since almost 25 years I am receiving guests in my restaurant. They appreciate my personal approach, the special setting and the surprising dishes.
Patrick Van Herck
Since almost 25 years I am receiving guests in my restaurant. They appreciate my personal approach, the special setting and the surprising dishes.
Patrick Van Herck
