Braised pigs neck, served lukewarm with a crisp herb salad, curls of goose liver and a Gent grain mustard dressing (2003 Antonius Award). Our specialty !

Carpaccio of sea bream with Espelette pepper, gel of lime, sea fennel, crisp focaccia and smooth olive oil with chives.

Scallops from Dieppe fried à la plancha with risotto of Carnaroli rice and forest mushrooms. Foamy juice of boletus and syrup of red wine.

Tartare of avocado with green asparagus, tempura of courgettes and marmalade of candied tomatoes. Pure vegetables !

Suggestion of the day (+ € 8).

Oven seared Norwegian Skrei with mashed Polder potatoes, winter leek and lardoons. Brown butter with capers.

Sea bass baked on the skin with clams, razor shells, fennel and celery. Juice of olive oil with white wine and tomato water.

Medallion of veal with bio-label ‘Klavertje vier’ with crispy baked calf’s sweetbreads, truffle potatoes and juice of Madeira and shallots. Carpaccio of bay boletus.

Belgian first quality poulard from Mechelen with mousselines of celeriac, small Belgian endives, candied vegetables and cream of peas. Sauce of red wine and truffle.

Main course suggestion of the day (+ € 10).