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'A la carte' Winter-Spring Menu

Cheeses, Desserts
and Gourmandizes


Diamond Menu

Privilege Menu

Weekly Menu
served Monday to Friday,
not available for Vanlentine's Day

Bongo Menu
served Monday to Friday,
not available for Vanlentine's Day



Aziz Bhatti & Erik Lindelauf
The Master Chefs present:
 

Warm Appetizers

Slightly warmed Zélande oysters “florentine” with a shallot champagne butter sauce 30,00
With sliced black truffle 40,00
   
SP Homage to my Master Abel Bernard, owner of “La Cravache d’Or” SP 39,00
Instant smoked sea bass, sprinkled with truffle julienne and served with “jus de truffe” dressing 49,00
   
Sautéed fresh foie gras, on a bed of spinach shoot
Strings of carrots cooked with acacia honey and aged Xeres vinegar sauce
39,00
   
SP Gamberoni from Genova Bay sealed in steaming olive oil SP 33,00
Fettuccine of fresh vegetables with tomato sauce perfumed with cardamom 43,00
   
SP Braised filet of red mullet wrapped with potatoes and black winter truffles SP 39,00
Salad of greens, fresh herbs and “jus de truffe” vinaigrette 49,00


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