Sunday’s menu

 

Beetroot millefeuille, Grani Smith apple, crisp salad

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64° egg, cream of broccoli, shavings of Tomme Lisbelle cheese

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Entrecôte of beef, red wine shallot sauce
Fried potatoes, hot vegetables

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Plate of cheeses from local farms (4 varieties)

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Profitérole, vanilla ice cream and hot chocolate

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Saturday’s menu

 

Melon carpaccio, farmhouse ham aumônière, mint oil

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Prawn tail, black garlic cream, pan-fried confit vegetables

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Veal chop with oriental sauce
Potato croquette with tomato confit and mozzarella cheese

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Plate of cheeses from local farms (4 varieties)

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Roasted apricot, burrata cream with orange blossom

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Friday’s menu

 

Grilled vegetable terrine

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Courgette flower, fish mousseline, white wine reduction

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Slice of organic pork pancetta with garden herbs,
Creamy polenta with parmesan

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Plate of cheeses from local farms (4 varieties)

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Strawberry salad, elderflower granita

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Thursday’s menu

 

Pana cotta with carrot and cumin

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Puff pastry of petits gris (snail), chive cream

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Braised shoulder of lamb, tomato and basil coulis
Melting apples

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Plate of cheeses from local farms (4 varieties)

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Trio of sorbets

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Wednesday’s menu

 

Beef tartare with avocado, fetta and shallots

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Snacked scallops, watercress jus

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Cajun spiced roast chicken
Potato mousseline

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Plate of cheeses from local farms (4 varieties)

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Dark chocolate cream

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Tuesday’s menu

 

Country paté with figs, grilled Ardennes bread

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Fricassee of frogs’ legs, curry cream, leek fondue

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Fish of the day, red pepper sauce,
Spelt risotto with baby vegetables

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Plate of cheeses from local farms ( 4 varieties)

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Iced soufflé with praline

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Monday’s menu

 

Slice of pan-fried aubergine, mozzarella, tomato, fennel pesto

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Mixed vegetables and cheese, fine herbs

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Duck leg confit, pan-fried oyster mushroom, onions, bacon,
Dauphine potatoes

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Plate of cheeses from local farms (4 varieties)

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Crème brûlée, Ardennes coffee

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Tasting Menu

 

Home-made tasting plate :
Poultry and pistachio ballotine, foie gras, farmhouse ham aumônière

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Half pan-fried baby lobster, sucrine (salad), chimichurri butter

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Supreme of squab and its confit leg,
lightly chanterelle fricassee with cream
Potato tatin

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Platter of cheeses from local farms (4 varieties)

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Red fruit meringue, champagne jelly, basil sorbet

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5 course : 75 €

4 course , without cheese* : 65 €

 

 

Starter
Green tomato carpaccio, herb oil, farmhouse cheese shavings	15,70€
Half baby lobster, chimichurri butter, pan-fried sucrine (salad)	24,80€
Tartelette of goat’s cheese, peas	18,20€
Home-made tasting plate	23,50€

Main course
Salmon steak, orange and rosemary sauce, sweet potato mousseline	28,20€
Pigeon, chanterelle mushrooms, potato tatin	38,40€
Floumont duck breast, peach sauce, potato rose and smoked bacon	32,60€
Trilogy of carrots, green olive cake, saffron sauce	24,90€
All dishes are served with different organic vegetables, depending on the production.
Dessert
A plate of cheeses from the region’s farms, 6 types and accompaniments	14,00€
Vanilla-flavoured crème brûlée	9,80€
Dark chocolate mousse	9,80€
Dame Blanche ice – or – Brésilienne ice	9,80€
Chocolate and hazelnut cake	11,00€

 

Kid’s menu (-12 years) (first, main course, dessert)	21,50€
The lunch for now From Monday to Friday noon 2 services : 28€ 3services : 35€
Cream of pea soup Julienne of bacon and croutons or Beef carpaccio with leek oil Shavings of farmhouse cheese or Crispy vegetables with goat’s cheese
Fennel papillotte, lightly lemony cream Dauphine potatoes or Slice of marinated spiring, shallot and flat parsley Potato and chorizo churros or Ballotine of trout with fine herb sauce Potato and vegetable risottoy Cream of courgette soup
Dessert of the day