Chef’s suggestions

With hand-picked wild mushrooms and a dash of cream.

Puff pastry with a creamy ragout of fresh fish of the day and North Sea shrimps.

Saddle of rabbit, marinated overnight in a lightly sweet sauce made with traditional Liège syrup.

Served pink, with a game jus of wild mushrooms and a dash of champagne.

Served pink, on a layer of parsnip purée with winter vegetables, finished with a game jus.

Served together with winter vegetables and a layer of parsnip purée.

Venison, wild boar and rabbit, served together with winter vegetables and a layer of parsnip purée.

With wild mushrooms and a subtle touch of truffle, finished with winter vegetables and aged Parmesan. Vegetarian.

Served with winter vegetables.

With “sauce lapin”, grandmother’s style.

With a red berry coulis.

Classic and served warm, with a scoop of vanilla ice cream.

With amaretto: €8.00.

Coffee with Chouffe beer.

Our winter cocktail: a new recipe with sweet wine, hazelnut and lime.