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Reservation

Light velouté of fresh vegetables

7,00

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Wild duck velouté with chestnuts and truffled goose liver royale

13,00

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6 oysters "gillardeau"

24,00

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Panna Cotta of goose liver and mango and fried duck liver on a kumquat-compote

21,00

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Baked and smoked trout with white cabbage and red beetroot

18,00

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Braised beef cheeks with madeira-truffle jus on a red cabbage salad

20,00