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Le coeur de boeuf by Philip Vermeulen
Hamachi from Zeeland - tiger’s milk
Langoustine - Noirmoutier**
Veal sweetbread - escabeche*
Holstein onglet BBQ -
Rice pudding - apricot - passion fruit

4 courses 69
5 courses* 89
Signature dish **20

Belgian cheese plate instead of dessert 11
Belgian cheese plate as an extra course 16

Dear guest,

I cook according to the rhythm of nature and its seasons.
I bring the North Sea and West-Flemish polders to your plate,
depending on the right moment and the supply of the very best ingredients.
This harmony is delightful but comes with limitations for you and me,
which means I cannot fully accommodate my own eating habits, intolerances, or allergies on Saturday evenings.


Jelle