Scallops, velouté of peas, fresh mint  24

Turbot, puree of celery/tonka, caviar, apple blossom, Granny smith 29

Fried foie gras, Thai broth, fresh chive and ginger 20

Carpaccio of veal, red onion, hazelnuts, wild pepper, white truffle oil, spring onion 18

Main Dishes*     

Belgian Blue beef tenderloin, grilled, gravy 48

Lobster, whole, served in two ways: body grilled, pawls oven baked  36

Fillet of lotte, zeste of lemon, fresh parsley 32

* All dished are served with seasonal garnish

(mashed potatoes with fresh herbs, crispy vegetables)

Desserts             

Dame blanche  14

Crémeux of chocolat, cream of banana and avocado, citrus sorbet  16

Cheese plate, dried figs, apricots 18

All our dishes are on the moment itself prepared with fresh

quality products according to the rules of art.

Allergen list is available on request.