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  • Yellow beetroot, smoked eel and goat's cheese

    16

  • Beef tartare, carmelised onion and parmesan

    20.5

  • Pasta with guanciale, white asparagus and wild garmic

    20

  • Carpaccio of Gambero Rosso, yoghurt, dill and horseradish

    34.5

  • Pork cheek 'Brasserie de la Lesse', bearnaise and haricots verts

    31

  • Sea bass, spinach, shrimps and mashed potato with lemon thyme

    36.5

  • Veal tenderloin with herb crust, pea, haricot vert and veal gravy

    36.5

  • Ravioli with spinach and ricotta, beurre blanc with lemon thyme

    29

  • Strawberries, almond and Catalan cream

    13.5

  • Tiger choux, vanilla, praline and chocolate sauce

    12.5

  • Cheese selection by Kaasaffineurs Van Tricht Antwerp, brioche and chutney

    17.5

  • Assorted Cheese

    with sirop de liège and mostarda

  • Starter | Prawn croquette

    9.5

  • Starter | Salmon

    9

  • Main course | Pasta with ragout

    14

  • Main course | Vol au vent De Laet, potato croquettes

    16.5

  • Dessert | Dame Blanche

    12.5

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