Soft-cooked free-range egg Black truffle – artichoke and duck liver – chicken consommé	€ 24
Crab and Dublin Bay prawn Crunchy rice noodles – maki with purut and fresh mint – cream of cauliflower Madras	€ 36
Namur escargots and frog legs ‘En rissole’ – vegetable oyster with grated black truffle – pink garlic from Lautrec – herb emulsion	€ 26
A feast of duck liver Pickled – broiled – creamy – pineapple with Medjool date	€ 28
Royal Belgian Caviar Ocietra (10 g.) Créances leek – Charlotte potato with vin jaune – quail egg – blinis	€ 42

Our fish dishes

Sole and shellfish Sukade viennoise – Greek pasta risotto and truffles – samphire – coconut milk	€ 42
European lobster Matagliati – Roscoff onion and celeriac – truffle – rosemary	€ 48
Bass and Dublin Bay prawn Purut – calamar and vegetables in season – chorizo oil – caper juice	€ 38

Our meat dishes

Roast Anjou pigeon with savory Beet – sprouts – ewe’s yoghurt – teriyaki – beech-nut oil	€ 36
Corrèze sweetbreads Glazed – Jerusalem artichoke – caramel-coated chicory and shallots – truffles	€ 38
Black Angus beef Rossini Duck liver ravioli – Grenaille potato and shallots – truffles – Périgueux sauce	€ 46
Milk-fed lamb from the Pyrenees Baked saddle of lamb – shoulder of lamb in Kadaïf – humus – olive and pickled tomatoes – liquorice juice	€ 42

We always serve seasonal suggestions as well and would be delighted to let you know all about them.

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Selection of ripened cheeses

€ 16

Victoria pineapple Poached in coriander juice – citrus fruit – coconut – Piña Colada sorbet	€ 16
Our classic Soufflé and Madagascar vanilla ice-cream (to be ordered together with the meal)	€ 14
Vacherin Mango – passion fruit – blackcurrant sorbet	€ 16
Chocolate & Truffles Nyangbo chocolate – pear – almond crumble – truffle ice-cream	€ 16
Sorbet and ice-cream in season	€ 14

Some dishes take a great deal of time to prepare. Please order them in advance.

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Chef’s inspiration
Duck liver ravioli Artichoke – chicken and truffle consommé
Lobster and crab Roscoff onion and celeriac – rosemary
Sole and shellfish Sukade viennoise – Greek pasta risotto – samphire – coconut milk
Black Angus beef Grenaille potato and pickled shallots – puréed potatoes with truffles – Périgueux sauce
Chocolate and truffles Nyangbo chocolate – streusel with almonds – truffle ice-cream

Pickled duck liver Medjool dates – pistachios – citrus fruit
Dublin Bay prawn in Kadaïf and clams Cauliflower espuma – herbs – curry oil
Baked saddle of lamb with savory Aubergine – bulgur – mint – pine nuts – Piquillo pepper
Victoria pineapple Poached in coriander – coconut oil – Piña Colada sorbet

Starter – Main course – Dessert
Depending on market supply and only at noon during weekdays.

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We work exclusively with market-fresh products, so certain ingredients may not be available.
Please accept our apologies.