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
Ceviche of scallops and salmon with an autumn salad
The chef is back from the abattoir (meat house) with seasonal vegetables and a reduction sauce
Late summer dessert Huis De Colvenier with ice cream
4-coursesmenu | € 65
Ceviche of scallops and salmon with an autumn salad
Lobster vichyssoise with "catch of the day" North Sea fish
The chef is back from the abattoir (meat house) with seasonal vegetables and a reduction sauce
Late summer dessert Huis De Colvenier with ice cream
5-coursesmenu | € 80
Ceviche of scallops and salmon with an autumn salad
Lobster vichyssoise with "catch of the day" North Sea fish
The chef is back from the abattoir (meat house) with seasonal vegetables and a reduction sauce
"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes
Late summer dessert Huis De Colvenier with ice cream
6-coursesmenu | € 95
Ceviche of scallops and salmon with an autumn salad
Lobster vichyssoise with "catch of the day" North Sea fish
Fried foie gras with warm fruits and port sauce
The chef is back from the abattoir (meat house) with seasonal vegetables and a reduction sauce
"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes
Late summer dessert Huis De Colvenier with ice cream
7-coursesmenu | € 110
Ceviche of scallops and salmon with an autumn salad
Lobster vichyssoise with "catch of the day" North Sea fish
Fried foie gras with warm fruits and port sauce
Lemon sorbet with mint liqueur from Zwevezele
The chef is back from the abattoir (meat house) with seasonal vegetables and a reduction sauce
"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes
Late summer dessert Huis De Colvenier with ice cream
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
