Menus

Discover the menu* offered by the chefs : 

  • 06/03/2018 - 13/05/2018: Kenzo Nakata - Gramm
  • 15/05/2018 - 15/07/2018: Loic Villers - Le Monde est Petit

 

*Important notice: Meatless alternative ≠ vegetarian !

  • Erwan Kenzo Nakata - Restaurant Gramm (06/03-13/05)

    Appetizers

    • Gnocchi with red beetroot, herring mousse, sorrel
    • Leeks, sea lettuce tartare
    • Cockles in white wine, celery soup, glasswort with smoked butter

    Starter

    "Onsen eggs": low temperature egg, salted butter caramel and white miso, roasted buckwheat, Brussels nameko mushrooms

    Second starter (by Denis Roberti -  Friday & Saturday only) 

    Celeriac and veal sweetbread Ravioli, vinaigrette made with coffee and cooking juices, beer gel and Brussels cheese quenelle

    Main course

    "Drunken Coucou": gently steamed Malines chicken in a Belgian white wine and anise stock, colourful beets, black truffle

    Desert

    "Pavlova powder": pomelo, meringue powder, coconut sorbet and Scots pine honey, Atsina Cress

  • Loic Villers - Le Monde est Petit (15/05-15/07)

    Appetizers

    • Smoked kohlrabi, Maquée de Beersel cheese, cress, radish
    • Matured beef, bulgur wheat and white beans, Tequila cucumber, mango/lemongrass condiment, Ponzu Tomato
    • White Malines asparagus, Ozen quail egg, dried Bonito, grey North Sea shrimp mousse

    Starter

    Courgette flowers stuffed with king crab, green pea mousse, white sesame emulsion

    Main course

    Dombes duck magret cooked at a low temperature, black radish terrine, chanterelle mushrooms, charred onions, blackcurrant sauce

    Desert

    Crème brûlée mousse, strawberry and rhubarb salad, crumble, yoghurt sorbet