Saturday Evening

Menu

Teasers according to inspiration

Smoked eel - Jeruzalem artichoke
Celeriac - glaced - smoked - broth
Langoustine - wild garlic*
Belgian pheasant 'Fine Champagne' - risotto**
Roe deer 2x
Butternut pumpkin - chocolate - porcini mushroom

4 courses 69
Langoustine - wild garlic *20
Belgian pheasant **20

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

On Saturday evening, we exclusively serve our 4 and 5-course menu.
Our sommelier has selected a deliciously paired wine for each dish.


Dear guest,
I cook according to the rhythm of nature and its seasons.
I bring our North Sea and West-Flemish polders to your plate,
depending on the right moment and the supply of the very best.
This harmony is delightful but comes with limitations for both you and me,
which is why on Saturday evenings I cannot accommodate personal dietary preferences, intolerances, or allergies.
Jelle