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-GistouxTartelette, crab, sea urchins, oscietra caviar (signature, 25€p.p./2p)
The North SeaGillardeau oyster, illusion of small grays, caviar lemon, kaffir scent.
Ho Chi MinhRaw scallops, Szechuan flower, coconut milk, winter radish, green curry.
KarachiSmoked blue lobster, butternut, tahini, mango.
TokyoWagyu A5, beetroot, trumpet mushrooms, blackcurrant, black garlic.
BaliRoasted langoustine, Cajun, exotic fruits, peanut, yuzu kosho.
Cheeses from here and abroad,Selected by Pascal Fauville and/or La Casière in Wavre.
TrevisoCoffee, cocoa, and vanilla in subtle harmonies.