The Menu

Smoked beetroot, grilled bacon and mimolette.

Calvados foie gras with apple chutney.

Pan-fried snail of Comines with garlic, mushroom espuma.

Sweet dumpling soup, cream with truffle oil and dried fruit
crakers.

: Vegetarian Dish

Seared Scallops, spaghetti squash and chorizo infused oil

Stuffed guinea fowl supreme with praline, gratin dauphinois with seeds of paradise.

Veal rack with mushroom sauce, celeriac purée.

Angus low rib steak, smoked garlic from Arleux sauce, sautéed « mitraille » potatoes.

Parsnip mousseline, a variation of ancient vegetables and legumes.

: Vegetarian Dish

Skreï Cod, clementine and Timut pepper butter, sweet potato purée.

Pumpkin « crème brulé » with Garam masala, crunchy crakers, rum-raisin ice cream.

Apple pie, salted butter caramel, Piedmont hazelnut ice cream.

Declension of citrus fruits, white chocolate and « streusel ».

Chocolate and mint caramel finger, mint sorbet.

The Mont-Blanc consists of a French meringue, whipped cream and chestnut vermicelli.

« Carré du vinage » (cheese) with walnuts, mesclun.