THE ENTREES
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DE KRAB
Met kerrieolie, bloemkoolcoulis en Green-Zebra tomatengelei.
€ 13.00
HET PERFECTE EI
Gebakken op 64°, Emmentaler room, gekookte ham, gerookt spekschuim en boekweitkoekje.
€ 13.00
Cooked at 64°, Emmental cream, ham and buckwheat.
Cooked at 64°, Emmental cream, ham and buckwheat.
€ 13.00
FOIE GRAS
Halfgaar met milde kruiden, abrikozenchutney, pittige rode ui en geroosterde brioche.
€ 18.00
THE DISHES
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INSPIRATION OF THE MOMENT
(See slate)
€ 25.00
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
€ 25.00
DE RISOTTO
Romige Parmezaanse kaas, boekweit, gebakken cantharellen en spinaziecoulis.
€ 25.00
RUNDERFILET
Gegaard op lage temperatuur, gevulde conchiglioni met champignons, artisjok, foie gras, groentecoulis en een rijke jus.
€ 36.00
THE DESSERTS
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DE KOUING AMANN
Traditioneel ijs met gekonfijte appels, gezouten karamel, vanille en boekweit.
€ 10.00
DE PAVLOVA
Meringue, pistacheganache, rode bessen en frambozensorbet.
€ 10.00
DE CHOCOLADEBOL
Madeleinekoekje, citroenmarmelade, ganache (65%) en hazelnootijs.
€ 10.00
KAZEN
Selectie van de boerderij "AU PRE DE LA TERRE": appelcompote met appelciderazijn
€ 9.50
CHOIX DES ENTRÉES
LE CRABE
A l’huile de curry, coulis de choux fleur et gelée de tomate Green-Zebra.
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
THE BUTTERNUT
Velvety, shards of Mimolette and roasted seeds.
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COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
JEAN YVES BORDIER
JEAN YVES BORDIER
JEAN YVES BORDIER
JEAN YVES BORDIER
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&
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
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JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
AUTUMN VEGETABLES
In different textures, tangy onions and smoked beetroot.
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MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
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Menu servi pour l’ensemble des convives d’une même table. Doit être commandé avant 13h30 le midi et avant 20h30 le soir.