Menu available from august 31 to octobre 3.
Chinese buckwheat noodles with fresh mackerel fillet, structures of carrot and a sesame dressing.
Soup of string beans with fresh summer savoury and ricotta.
Mallard duck fillet with girolle, cream of parsnip, polenta with Fontina cheese and a brown gravy seasoned with ‘kriek’ beer.
Donut nectarine prepared in the oven with millefeuille, soft cream of grand marnier, vanilla ice cream served with a syrup of lemon verbena and plumpit oil