Menu saturday evening
During the customer weekend, our kitchen staff pull out all the stops to create an unforgettable culinary adventure. With passion and creativity, they put together a menu that is not only delicious, but also surprising and original.
Three regional specialities
Gratinéed mussel with chicory and mustard sauce · mackerel tartare with apple and dill-horseradish sauce · pan-seared sea bass with baby potato, red onion and honey caviar
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Grilled scallop
with farmhouse ham crisp, beurre blanc, lobster coral, marinated green cabbage and sea fennel
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Fennel cream soup
with chives, grey shrimp and pointed pepper
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Duo of Dover sole and brill
pan-fried fillets with champagne-shallot-garden herb sauce, charred leek, parsley root salad, wild mushrooms, château potato and cherry tomato
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Meli honey waffle with Florentine pastry, buttercream, caramelised apple and farmhouse ice cream from Adinkerke
