Gastronomic menu

 

 Green asparagus in sweet and sour dressing
Dill cream and bluefin tuna

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Seared white asparagus
Morel sauce, organic coppa from Cens

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 Strawberry-mint sorbet

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Rack of lamb in a walnut and wild garlic crust
Pressed thyme potatoes and organic vegetables
Lemon butter sauce

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Selection of farmhouse cheeses

 

 

Cream puff with rhubarb crumble
Coconut milk ganache

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Price :  88€/person – 80€ without cheese

 

Sunday’s menu

 

Pea gazpacho with goat cheese chantilly

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Shrimp fondue with herbs

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Confit of lamb parmentier, with thyme and garlic sauce
Organic vegetable brunoise

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Assortment of local farmhouse cheeses (4 varieties)

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Trio of sorbets

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Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Saturday’s menu

 

White and green asparagus salad

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Porto Bello mushroom gratin with black garlic cream
and Ardenne walnut cubes

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Beef aiguillette with a three-pepper sauce
Potato rösti with cheese

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Assortment of local farmhouse cheeses (4 varieties)

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Pastry with strawberries, mango, and savory

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Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Friday’s menu

 

Old-fashioned tomato tartare with Orval cheese

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Trout fillet cooked on the skin, saffron sauce

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Chicken ballotine stuffed with fresh herbs
Baby vegetables, parsley sauce
New potatoes

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Assortment of local farmhouse cheeses (4 varieties)

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Gourmet waffle with peanuts and vanilla ice cream

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Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Thursday’s menu

 

Spring roll with marinated vegetables and hummus

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Pike quenelles with bisque sauce and small vegetables

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Veal chop with spinach sauce
Duchess potatoes

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Assortment of local farmhouse cheeses (4 varieties)

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Raspberry crème brûlée

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Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Wednesday’s menu

 

Beef carpaccio
Parmesan and leek oil

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Tomato puff pastry
Arugula pesto, toasted pine nuts

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Duck breast with orange and savory sauce
Dauphine potatoes

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Assortment of local farmhouse cheeses (4 varieties)

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Cherry clafoutis, Morello cherry gel, vanilla ice cream

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Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Tuesday’s menu

 

Lamb terrine with pistachios

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Poached egg, cauliflower, bacon crisps

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Fish of the day, wild garlic sauce
Sweet potato mousseline

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Assortment of local farmhouse cheeses (4 varieties)

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Dark chocolate mousse, cocoa nibs

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Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Monday’s menu

 

Smoked salmon rillettes with lime
Sprouted seeds

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Veal sweetbreads and prawn fricassée
Broad bean velouté

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Pork flank with honey and thyme
Vegetable and potato lumpia

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Assortment of local farmhouse cheeses (4 varieties)

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Citrus freshness

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Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

 

Starter
Medallion of Floumont foie gras flavoured with farmhouse ham, Purnalet red onion jam	24,50€
Green asparagus in sweet and sour dressing-Dill cream and bluefin tuna	22,00€
Seared white asparagus-Morel sauce, organic coppa from Cens	23,50€
Fricassee of potatoes, mushrooms, petits gris – garlic and parsley cream, croutons	19,80€

Main course
Back of blue ling, quinoa salad, sage butter	34,80€
Beetroot wellington with miso sauce and red wine	26,00€
Rack of lamb in a walnut and wild garlic crust-Pressed thyme potatoes and organic vegetables-Lemon butter sauce	42,00€
Royal squab of Anjou and its candied leg – Carcass jus with green peas – Pommes Dauphines	41,50€
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€
Ardennes coffee crème brûlée	9,80€
Dark chocolate mousse	9,80€
Dame Blanche ice – or – Brésilienne ice	9,80€
Iced nougat, red fruit coulis	11,00€

 

Every evening, the kitchen offers you a 3-course menu Kid’s menu (-12 years) (first, main course, dessert)	45,00€ 21,50€
The lunch for now From Monday to Friday noon 2 services : 28€ 3services : 35€
Zucchini cream or Trout carpaccio with fine herbs oil Fried leeks and pink pepper or Ambly peppercheese fondue
Seasonal vegetable crisp with baby potatoes or Beef hanger steak, small wild salad with Pont Neuf potatoes Garlic, thyme, and rosemary butter or Mackerel fillets cooked with skin Potato and vegetable risotto or Endive and mozzarella «Tatin tart»
Fruit salad with vanilla ice cream or Eclair with chocolate cream filling