Culinary journey itinerary. (Our Menu)
Culinary itinerary Menus
All of our menus begin with a selection of assorted appetizers, served with our homemade breads, butters, and brioches, and end on a sweet note with our delicate petits fours.
Designed as a culinary journey, the menus take you through different destinations: each dish is a stop along the way, inspired by the chef’s memories and influences.
On the menu, dishes marked with an * are included in the 6- and 7-course menus.
- 𝐈𝐓𝐀𝐋𝐈𝐄 *Breton blue lobster poached in brown butter, with candied bell peppers, tomatoes, and bisque reduced with toasted kasha.
- 𝐉𝐀𝐏𝐎𝐍Chawanmushi, hot-smoked salmon trout, green apple, buckwheat, green sauce, trout roe marinated in sake.
- BELGIUM *Our signature dish: spider crab, sea urchin, and Osciètre caviar. 𝐀̀ 𝐩𝐚𝐫𝐭𝐚𝐠𝐞𝐫 𝐩𝐨𝐮𝐫 𝟐 𝐩𝐞𝐫𝐬𝐨𝐧𝐧𝐞𝐬. (Included in the 7-course menu or as an add-on to the 5-course menu)
- SOUTH COREABeef yukhoe, confit egg yolk, Nashi pear, shiso, oi muchim.
- SOUTH COREACarrot from La Biosphère, gochugaru, yellow peach, kumquat, kimchi beurre blanc.
- JAPANGrilled A5 Wagyu, zucchini, black garlic, gochujang hollandaise, beef jus reduced with vadouvan, and Amulette apples fried in Wagyu fat.
- 𝐄𝐔𝐑𝐎𝐏𝐄A selection of cheeses chosen by Pascal Fauville, Belgium's leading cheesemonger. as supplement or as dessert
- FRANCECream with New Caledonian vanilla, peach, basil, crunchy Breton shortbread with fleur de sel, shiso and verbena sorbet, and tonka bean and vanilla custard.