5-Course Menu

Surprising bite by Nick Bril

Tartelette “ tomate crevettes”

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Leek mousse with watercress, black olive, carrot juice with ginger, coriander oil
by Lionel Rigolet 


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Zeeland oyster, Chu-torro, seaweed and miso bread

by Nick Bril

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Gambero Rosso, lacquered eryngii, mixed cabbage with Tasmanian pepper,
fine coriander and Thai basil flavoured broth
by Lionel Rigolet

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Ieper chicken and boudin van Dierendonck, endive from Brussels, stewed pear and foie gras juice
by Nick Bril

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Variation of strawberries and rhubarb with yuzu, lime and violet
by Lionel Rigolet

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Mignardises

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The menu is also available in a vegetarian version.

See below.



 

Surprising bite by Nick Bril

Tomato eggplant tartlet

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Leek mousse with watercress, black olive, carrot juice with ginger, coriander oil
by Lionel Rigolet 


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Grilled green asparagus, quinoa, verjus, buttermilk and buratta

by Nick Bril

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Lacquered eryngii, mixed cabbage with Tasmanian pepper,
fine coriander and Thai basil flavoured broth
by Lionel Rigolet


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Underground vegetables, stewed pear, cacao, bbq juice

by Nick Bril

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Variation of strawberries and rhubarb with yuzu, lime and violet

by Lionel Rigolet

_

 

Mignardises

 

 

 


 

175€/person - Price incl. tax

Additional to the menu, you can enjoy the wine pairing suggested by the 2 sommeliers of the chefs' houses,
Or you can delight yourself with a prestigious wine and bubbles list available at the restaurant.



Even though they will not be physically present every day,
Chef Lionel Rigolet and Chef Nick Bril have prepared this 5-course menu together.
It is Executive Chef Thibault Granville who, from his open kitchen, will set the atmosphere for your plate.

 


 

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