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Seafood’s Menu

 

Menu from 19 to 25 April 2018

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Crab
Burrata / Hazelnuts / Basil
22 €

Scottish salmon red label cooked at low temperature
 Smoked eel mousse / Dashi broth
20 €

Crudo of matured beef 
Foie gras mousse / Pickles of onions
22 €

White asparagus
Egg at 64 ° / Smoked potato / Crumble of parmesan cheese
20 €

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Lemon sole from the North Sea 
Razor shell / Artichoke with cream / Mustard mousseline / “Bouchon” potato
27 €

Red mullet gurnard from the North Sea
OSO bio shrimps / Carrots / Citrus broth
29 €

Sweetbread
Veal fillet / Green asparagus / Stuffed morel / Coffee
34 €

Risotto of Greek pasta 
Morels / Green vegetables / Parmesan cheese
23 €

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Belgian refined cheeses
from Pascal Fauville
14 €

Éclair
 Light cream with coffee / Dulce de leche
12 €

Passion fruit and ginger cream
 Shortbread biscuit / Citrus fruits
12 €

 

RESERVATIONS: 02 504 13 33 | reservations@therestaurant.be

GUIDE MICHELIN

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GAULT & MILLAU

14/20 Toque Gault et Millau
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