Menus

Menus 

Discover the menu offered by the chefs : 

  • 30/08 – 09/10 : Lionel Rigolet** - Comme Chez Soi
  • 11/10 – 27/11 : Alex Joseph - Rouge Tomate
  • 29/11 – 15/01 : Bart de Pooter** - WY*
  • 17/01 – 19/02 :Vilhjalmur Sigurdarson - Souvenir
  • 21/02 – 02/04 : Damien Bouchery - Bouchéry
  • 06/04 - 14/05 : Karen Torosyan - Bozar Brasserie
  • 16/05 – 18/06 : Giovanni Bruno* - Senzanome
  • 20/06 – 16/07 : Isabelle Arpin* - WY*

  • Menu Giovanni Bruno* (16/05 – 18/06)

    Appetizer

    • “Ceci n’est pas une mozzarella”: toast topped with burrata and radish, black pepper and chives
    • Cauliflower panna cotta, smoked herring caviar and deep-fried capers
    • Prawn arancino

    Starter

    Lasagne with white pudding ragu, spinach and béchamel sauce

    Second starter (only on Fridays and Saturdays)

    Delight of seasoned vegetables and its filet of macro marinated in olive oil and fennel

    Main course

    • Waterzooi-style guineafowl stuffed with mortadella and Bronte pistachios
    • Vegetable brunoise and poultry broth with cream

    Dessert

    Strawberries with balsamic vinegar, Fior di Latte ice cream, speculoos crumble and cocoa sheet

  • Menu Isabelle Arpin* - WY* (20/06 – 16/07)

    Appetizer

    • Ostende grey prawns, green salad emulsion, tomato parcels, sable de crevettes
    • Soused maatjes herring with Granny Smith, green beans, red onion macedoine and old Dutch gin jelly
    • Belgian Red tartare, Avruga caviar, lemon cream, hazelnut powder

    Meatless alternative : Skipjack tartare, avruga caviar, lemon cream, hazelnut powder

    Starter

    Eel in green herbs with a twist

    Main course

    Rabbit filet with prunes, smoked potatoes, Hainaut foie gras, onion pickle, chanterelles, “Babylone beer”

    Meatless alternative : Sea bass, smoked potato cream, onion pickle, carrot structures, Namur white beer

    Dessert

    Comte d'Acremont sphere, birch syrup, black olives and sourdough crumble, lemon thyme and rocket