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Paste of white beans and white truffle, black tripe, pig's feet bonbon and sashimi of blonde d'Aquitaine (Bastogne).
Stracciatella: golden yellow veal bouillon, tortellini pasta, black truffle, egg garnish and goose liver (Ortho).
Prairie pig cheek (Nassogne) and biological chicken, accents of seasonal vegetables, fermented green cabbage and mushroom gravy.
Side plate with some regional cheese varieties/
Goat milk cream and white chocolate, rhubarb, cranberries and tones of citrus.
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