Belgian Bleu tataki, cherry tomato ceviche, basil and quinoa

Braised oxtail, wood mushrooms, potatoes and smoked bacon

Crayfish tartare, candied lemon, avocado, apple and wasabi sorbet and Royal Belgian Caviar

Young lobster with "Barigoule" artichoke, grilled courgette and sauce with smoked eel and wild garlic oil

Pigeon from Steenvoorde, polenta, puffed chickpeas, sucrine lettuce and Rodenbach Grand Cru sauce

Selection of ripened cheeses “Van Tricht”

Desserts