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 | € 45
Belgian AAA asparagus with Norwegian Skrei and champagne sauce
2 preparations of duck (confit and magret) with seasonal vegetables, truffle and truffle sauce
The first strawberries with almond ice cream
4-coursesmenu | € 60
Belgian AAA asparagus with Norwegian Skrei and champagne sauce
Frivolous spring salad with fried tiger prawn, smoked eel and fresh salmon
2 preparations of duck (confit and magret) with seasonal vegetables, truffle and truffle sauce
The first strawberries with almond ice cream
5-coursesmenu | € 75
Belgian AAA asparagus with Norwegian Skrei and champagne sauce
Frivolous spring salad with fried tiger prawn, smoked eel and fresh salmon
2 preparations of duck (confit and magret) with seasonal vegetables, truffle and truffle sauce
Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.
The first strawberries with almond ice cream
6-coursesmenu | € 90
Belgian AAA asparagus with Norwegian Skrei and champagne sauce
Frivolous spring salad with fried tiger prawn, smoked eel and fresh salmon
Fried foie gras, fantasy Huis De Colvenier
2 preparations of duck (confit and magret) with seasonal vegetables, truffle and truffle sauce
Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.
The first strawberries with almond ice cream
7-coursesmenu | € 105
Belgian AAA asparagus with Norwegian Skrei and champagne sauce
Frivolous spring salad with fried tiger prawn, smoked eel and fresh salmon
Fried foie gras, fantasy Huis De Colvenier
Lemon sorbet and Belgian mint liqueur from Zwevezele.
2 preparations of duck (confit and magret) with seasonal vegetables, truffle and truffle sauce
Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.
The first strawberries with almond 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
