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Paste of white beans and white truffle, black tripe, pig's feet bonbon and sashimi of blonde d'Aquitaine (Bastogne).

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Stracciatella: golden yellow veal bouillon, tortellini pasta, black truffle, egg garnish and goose liver (Ortho).

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Prairie pig cheek (Nassogne) and biological chicken, accents of seasonal vegetables, fermented green cabbage and mushroom gravy.

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Side plate with some regional cheese varieties/

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Goat milk cream and white chocolate, rhubarb, cranberries and tones of citrus.