Menu - February/March


Oud Brugge cheese profiteroles and black olives by Floris Panckoucke

Cauliflower tabbouleh, Biercée gin vinaigrette, sesame, red cabbage by Damien Gorjanec and François Schepens

1040-style Paling in’t groen by Jean-Philippe Watteyne



by Floris Panckoucke

Britanny scallops carpaccio with horseradish and smoked herring roe

North Sea haddock, Jerusalem artichoke and spinach (only for the 7-course Experience menu)



by Jean-Philippe Watteyne

Beef and veal roulades cooked at low temperature, carrot stoemp with lemon thyme, white beer beurre blanc and a squid ink tuile



by Damien Gorjanec and François Schepens

Texture of pears, Belgian white chocolate and cocoa


Menu created by the chefs and prepared by caterer Thibault Granville – Taste Great

Menu proposed from 1st of February until 27th of March 2022