MARCH MENU 2026
Amuse-Bouche Selection
Chef’s daily amuse-bouche
Starters
Horse Mackerel Gravlax on Grilled Focaccia
Spring Onions / Isigny Cream / Cold Chive Emulsion
Warm & Cold
Leek Hearts in Vintage Balsamic Chicken Jus Vinaigrette
Golden Sweetbreads / Mustard Leaves
Signature Interlude
Tsarine Potato
Royal Belgian Caviar (10g) / Sour Cream / Smoked Eel
Main Courses
Iberian Pluma or Guinea Fowl Breast
Carrot Variations: Smoked Purée / Glazed Carrots / Veal Jus Sauce
Rösti with Spanish Ham, Garlic Aroma / Pearl Onions
OR
Monkfish Tail in Cajun Crust
Mousseline Sauce / Celery Cream and Saffron-Braised Fennel
Swedish-Style Potato with Herb Butter
Desserts
Bernister Fleuri Cheese
Marinated Truffle Slices / Fresh Herb Salad
OR
Banana & Miso Sorbet
Shiso and Lime Meringue / Kiwi Compote
Vanilla-Whipped Mascarpone
Menus
3-Course Menu
(Starter, Main Course, Dessert) → €58
Wine pairing → €35
4-Course Menu
(Two Starters, Main Course, Dessert) → €70
Wine pairing → €40
5-Course Menu
(Two Starters, Intermezzo, Main Course, Dessert) → €115
Wine pairing → €55