Sunday’s menu

 

Orange-flavoured poultry terrine

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Mousseline of trout with saffron sauce

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Beef aiguillette with green pepper infusion
Potato and garlic gratin

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Plate of cheeses from local farms

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Dark chocolate cream, Madagascar vanilla espuma

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

Additional dish : +10€

Saturday’s menu

 

White and green asparagus salad

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Fried soft-boiled egg, pan-fried romaine lettuce, bacon and croutons

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Veal chop with sweet chorizo cream
Potato roasti

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Plate of cheeses from local farms

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Rhubarb confit with magnolia syrup and strawberry sorbet

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

Additional dish : +10€

Friday’s menu

 

Stuffed roulade Ardennaise style

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Duck raviole with gizzards, smoked duck breast and corn cream

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The fish and pink berry burger,
Brioche bun, salad
Matchstick apples

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Plate of cheeses from local farms

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Passion fruit tartlet

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

Additional dish : +10€

Thursday’s menu

 

Curly lettuce with warm goat’s cheese crisp

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Pan-fried mackerel in gremolata sauce

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Pure pork tenderloin in a herb crust,
Rosemary jus
Melting potatoes

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Plate of cheeses from local farms

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Red fruit meringue, champagne jelly, basil sorbet

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

Additional dish : +10€

Wednesday’s menu

 

Remoulade of celeriac and smoked eel

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Pork cheek braised in beer

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Veal chop, potato and truffle mousseline
Fine herbs sauce and parmesan crumble

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Plate of cheeses from local farms

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Our version of Marjoram

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

Additional dish : +10€

Tuesday’s menu

 

Red beetroot mousse and pickled radish carpaccio

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Frogs’ legs and snails fricassee
Tomatoes and coriander

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Fish of the day with wild garlic sauce
Mousny potatoes

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Plate of cheeses from local farms

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Coconut milk and raspberry panna cotta

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

Additional dish : +10€

Monday’s menu

 

Gazpacho, a mirepoix of spring vegetables

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Farmhouse cheese croquette with vegetables and herbs

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Duck breast with flower honey reduction
Dauphine apples

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Plate of cheeses from local farms

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Perfetti of kiwi

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

Additional dish : +10€

Tasting Menu

 

Home-made tasting platter : medaillon of foie gras, ballotine of poultry
with asparagus, aumonière of farmhouse ham

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White asparagus, smoked salmon, fumet reduction, trout egg and chive
cream

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Saddle of rabbit stuffed with poultry mousseline, scallops and tarragon.
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
Home-made tasting platter: medallion of foie gras, ballotine of poultry with asparagus, aumonière of farmhouse ham	23,50€
White asparagus, smoked salmon, fumet reduction, trout egg and chive cream	22,60€
Fresh goat’s cheese and pea tartlet	18,20€
Salmon trout terrine with wild garlic	21,00€

Main course
Simple sole meunière with a variety of carrots	36,00€
Floumont duck breast with rhubarb, potato rose, bacon and fine herbs	32,60€
Saddle of rabbit stuffed with poultry mousseline, scallops and tarragon. Potato tatin	35,50€
Breaded celeriac steak, broccoli velouté	26,50€
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€
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