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Culinary journey itinerary. (Our Menu)

Culinary itinerary.

Discover our culinary destinations with 4-, 6- or 8-course menus, starting with a variety of aperitif tastings, accompanied by our homemade breads and brioche, and ending with our delicious mignardises.
  • Chaumont-Gistoux

    Chaumont-Gistoux

    Tartelette, crab, sea urchins, oscietra caviar (signature, 25€p.p./2p)
  • Tokyo

    Tokyo

    Wagyu A5, beetroot, Celery, blackcurrant, black ail.
  • Hokkaido

    Hokkaido

    Hamachi kombujime, carrot, puffed rice, matured olive oil, citrus fruits.
  • Minsk

    Minsk

    Beetroot matured 6 months, King Crab, verbena, verjus.
  • Osaka

    Osaka

    Kushiage langoustine, chawanmushi, XO, bear garlic.
  • Cheeses from here and abroad,

    Cheeses from here and abroad,

    Selected by Pascal Fauville and/or La Casière in Wavre.
  • Bretagne

    Bretagne

    Strawberry gariguette, smoked sakura, basil, green celery, shiso.

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