| Appetizers *** Baked goose liver with apple pearls marinated in a fusion of ‘BUSH BLOND’ beer with blood oranges. or Duo of scampi and scallops with saffron and glazed in a sauce prepared with ‘SAISON DUPONT BIO’ *** Grilled pheasant marinated with fine herbs, sauce of ’WITKAP STIMULO’ and mashed potatoes with red onions. or Braised venison with crust and ‘GOLDEN CAROLUS’, served with a purée of celeriac and a purée of carrots. or Leg of lamb with ginger, honey, ‘WATOU PATER’ and a flan of fried season's vegetables or Saddle of hare marinated in ‘GOLDEN CAROLUS CHRISTMAS’ with a duo of small onions and caramelised carrots and accompanied with parsley potatoes Parisian style. *** Surprise of the chef Rate: 49,50 Euro Rates with selection of beers: 62,50 Euro |
| Autumn menu 2007 |
| English |