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 | € 60
Veloute of crab, shrimp and asparagus, north sea fish and green herbs
Beef tagliatta with seasonal vegetables, roasted belle de fontenay potatoes and truffle sauce with squirrel bread mushrooms
Amaretto ice cream with marinated red fruits and speculoos crumble
4-coursesmenu | € 80
Veloute of crab, shrimp and asparagus, north sea fish and green herbs
Foie gras terrine with raisin toast and apricot compote
Beef tagliatta with seasonal vegetables, roasted belle de fontenay potatoes and truffle sauce with squirrel bread mushrooms
Amaretto ice cream with marinated red fruits and speculoos crumble
5-coursesmenu | € 100
Veloute of crab, shrimp and asparagus, north sea fish and green herbs
Foie gras terrine with raisin toast and apricot compote
Beef tagliatta with seasonal vegetables, roasted belle de fontenay potatoes and truffle sauce with squirrel bread mushrooms
Chariot of aged cheeses with grapes and nut bread
Amaretto ice cream with marinated red fruits and speculoos crumble
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
