Pierre creates a weekly menu with a spotlight on local, fresh and seasonal produce, offering a variety of dishes that embody the authenticity and creativity of the chef.
Pure flavors that bring up childhood memories, brief encounters, journeys, all made by the chef with the utmost respect for the culture of the product and the utmost respect for people’s conviction, proposing vegetarian dishes as well.
The Menu by Pierre Balthazar
Burrata / Enoki gold / Coriander
Tartar of scallop
Burrata / Coriander / Passion fruit
Perfect egg cooked at 63°
Autumn truffle / Chanterelle / parmesan / Croutons
Clams / Tomato / Lemongrass
Ravioli of langoustine / Celeriac with vanilla
“Pied de mouton” mushroom / Hazelnuts from the Piedmont area / Herbs salad
Sweetbread croquette / Chicory / Wild mushrooms
Medallions of fillet of deer
Apple tatin pie / Figs / Potato mille-feuille
Belgian Refined Cheeses
from Pascal Fauville
Salted butter caramel / Chocolate ice cream with spices
Mousse of cottage cheese
Coulis of Poire William / Crunchy chocolate
The Restaurant offers a lunch formula at 35 €.
This includes an entree, main dish and dessert and 2 hours of free parking.
4 Course Menu
Four dishes at your choice
55 € without wines
79 € with selected wines
5 Course Menu
Five dishes at your choice
65 € without wines
95 € with selected wines