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The Menu

Chef Erik Lindelauf and his teampresent

The menu,  the heart of this site!

Discover our Diamant and Privilège menus where truffles presented in a multitude of different ways are the stars of the show. Every week, we invite you to discover our €50 and €85 weekly menus, including a glass of Prosecco and two glasses of grand cru. Lunch is served every day from Tuesday to Friday.

Vegetarian and vegan options are available.

Find aboutOUR MENU

Diamond Menu Spring 2024

Diamond Menu Spring 2024

4 courses 135,00€ / 5 courses 150,00€

Amuse-bouches
~
Carpaccio of langoustines, aromatic herbs, raw asparagus and summer truffle, truffled burrata espuma
~
Osso buco ravioli, lemon thyme and kaffir emulsion
With grated summer black truffle + €15
~
Sole stuffed with wild garlic, red onion confit, Genevoise sauce
~
Barbary duck fillet glazed with rare peppers and honey, caramelised rhubarb, truffled potato caps
~
"Caraïbe" chocolate fondant, local strawberries and pineapple glazed with basil, Romanoff ice cream
~
Fancies
~

In perfect harmony with the 4 suggested wines +45€
In perfect harmony with the 5 suggested wines +55€

Privilege Menu Spring 2024

Privilege Menu Spring 2024

€ 225,00

Amuse-bouches
~
Carpaccio of Bleue des Prés®
Truffe Noire style
With grated summer black truffle
OR
Lukewarm salad with wild mushrooms, Pink Fir Apples, asparagus, parmesan cheese and
grated summer black truffle
~
“Eclats de diamant noir en surprise”
Ravioli filled with truffles and three celeries
~
"La Croque au Sel" Whole cooked Périgord truffle, Toasts and truffle butter
~
Tête de Moine cheese with acacia honey
and Cohiba tobacco leaf scented with white truffle oil
AND
House-refined Brillat-Savarin stuffed with black truffles,
homemade raisin and nut bread
~
Sunflower meringue with seasonal fruit, basil sorbet
~
Fancies

'A la carte' MenuSpring 2024

Starters

Carpaccio of Bleue des Prés©
Truffe Noire style €35
With grated summer black truffle + €15
Signature dish
Warm salad with wild mushrooms,
Pink Fir Apples, asparagus and parmesan cheese €35
With grated summer black truffle + €15
Signature dish
Carpaccio of langoustines, aromatic herbs €60
Raw asparagus and summer truffle, truffled burrata espuma
Minute smoked sea bass, sprinkled with julienned truffles €49
Virgin oil with truffle juice and basil
Signature dish
Osso bucco ravioli, lemon thyme and kaffir emulsion €44
With grated summer black truffle + €15
Asparagus with scrambled eggs and black winter truffle €59

Fresh pasta & Risotto

Acquerello risotto with white asparagus and morel mushrooms,
parmesan espuma €45
With grated summer black truffle + €15
Eclats de diamant noir en surprise €50
Ravioli stuffed with slices of black truffle
and celeries
Signature dish
Tagliolini with morels, langoustines and basil €54
With grated summer black truffle + €15

From the Sea

Fillet of Saint-Pierre stuffed with truffle, €75
foaming black truffle nectar
Signature dish
Cod core with truffle €68
Apple and asparagus, mild curry emulsion
Sole stuffed with wild garlic, red onion confit, €66
Genevoise sauce

The Star

Périgord Truffle “A la Croque au Sel” €125
Cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
Signature dish

En Rôtisserie

Veal sweetbreads and langoustines, €69
Sautéed peas, hearty tarragon jus
Barbary duck fillet glazed with rare peppers
and honey, caramelised rhubarb, truffled potato caps €59
With grated summer black truffle + €15
Vendée pigeon roasted with Norcia truffles €75
Potato tian with truffles
Signature dish

The Essentials

Carpaccio of Bleue des Prés© and parmigiano
“Luigi’s style” €35
With grated winter black truffle +15€
Signature dish
Warm winter salad with wild mushrooms,
Jerusalem artichokes and parmigiano €35
With grated winter black truffle +15€
Signature dish
Périgord Truffle “A la Croque au Sel” €125
Cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
Signature dish

Appetizers

“Checkerboard” of scallops and raw truffles €49
warm sauce with green olive oil and truffle juice
Duck foie gras €45
plum and pear lacquer, beetroot carpaccio
Minute smoked sea bass €49
sprinkled with julienned truffles,
virgin oil with truffle juice and basil
Signature dish
Zeeland oysters Florentine style,
champagne butter €40
With grated winter black truffle +15€

Fresh pasta, Risotti & Eggs

Risotto with wild mushrooms €35
With grated winter black truffle +15€
Eclats de diamant noir en surprise €50
Ravioli stuffed with slices of black truffle and celeries
Signature dish
Tagliolini in foie gras butter €30
With grated winter black truffle +15€
Sautéed chanterelles, lobster and fresh tagliatelle
with truffle juice and parmesan cheese €50
With grated winter black truffle +15€
Scrambled eggs with winter truffle €59
Served with bruschette sprinkled with a pinch of garlic and a small truffle in its juice

From the Sea

Filet of saint-pierre stuffed with truffles €75
Steamed in their leek robe,
foamy nectar of black truffles
Signature dish
Roasted Canadian lobster €70
quintessence of shellfish in dark chocolate with “fleur de sel”, multicoloured saffron risotto
Scallops stuffed with truffle €65
potato crisps, creamy truffle coulis

Rôtisserie

Braised sweetbreads and lobster Concerto €55
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
Pure Aubrac fillet, fresh pasta with foie gras and wild mushrooms €45
With grated winter black truffle +15€
Vendée pigeon roasted €75
with Norcia truffles, potato tian with truffles and
grilled leg on chicory salad with truffle juice
Signature dish

Cheeses, Desserts and Gourmandizes

Cheeses

Flowers of « Tête de Moine » in acacia honey € 15 - 21
with chopped Cohiba tobacco leaves, perfumed with white truffle oil
House-refined Brillat-Savarin € 18 - 29
Stuffed with black truffles, served with a chêne salad and shaved black truffles

Desserts & Gourmandizes

Warm roasted hazelnut soufflé € 20
with Frangelico sabayon
Thin Golden apple and frangipane pie € 19
With vanilla ice cream
Sabayon of « champagne rosé » € 20
and raspberry sorbet
"Caraïbe" chocolate fondant, € 18
Local strawberries and pineapple glazed with basil, Romanoff ice cream
Sunflower meringue with seasonal fruit € 18
Basil sorbet

Cheeses

Bel paese € 12 -19
“Piccola Selezione” of cheeses from the Italian Peninsula with walnuts, hazelnuts, and grapes
Alps € 15 - 21
Flowers of "Tête de Moine" in acacia honey with chopped Cohiba tobacco leaves, perfumed with white truffle oil
Ile de France € 18 - 29
House-refined Brillat-Savarin stuffed with black truffles, served with a chêne salad and shaved black truffles

Desserts & Gourmandizes

Antactic € 13
Selection of house specialty ice creams and sorbets, made by our chefs daily
New Zeland € 19
Classic Golden apple tart, served with house-made vanilla ice cream
Piedmont € 19
Warm roasted hazelnut soufflé with Frangelico sabayon
Varèse - Milan € 16
Mascarpone tiramisu a l’Amaretto di Saronno
Africa € 18
Black chocolate truffle in a spun sugar nest, served with fresh raspberry sauce
Brazil - Belgium € 17
Fresh fruits in maracuja sauce enrobed in a sunflower meringue, with coconut ice cream
Champagne € 19
Sabayon of "champagne rosé" and macaroons with raspberries
Hawaii € 19
Sesame roasted pineapple, spiced elixir of citrus fruits sauce, Tonka ice cream
Caribbean € 18
"Moelleux au chocolat", with black chocolate and red pepper, foam of pistachios
Catalogna - Marrakek € 18
Crème brûlée perfumed with ginger and orange
The pastry chefs daily gourmandize € 15

Weekday lunch

Available every lunchtime from Tuesday to Friday

50,00 Euros
Spring 2024

Chef’s inspired 3-course or 2-course menu
with water and coffee

50€

Week 41

Week from 5 till 10 October

Amuse-bouches
~
Carpaccio de saumon sauvage,
au parmesan, persil plat et olives noires
With grated autumn black truffle  +10€
~
Emincé de gigue de chevreuil rôti,
sauce poivrade à la gelée de groseilles,
nouilles fraîches au beurre de foie gras et cépes
With grated autumn black truffle +10€
With grated white truffle +20€
~
Chaud-froid de soufflé à la Kriek,
glace à la cerise amarena
~
Frivolités

In perfect harmony with the 3 suggested wines for 85€

Week 42

Week from 12 till 17 October

Amuse-bouches
~
Tourelle de foie gras et pommes Golden aux épices,
frisée aux airelles, toasts aux fruits secs
With grated autumn black truffle  +10€
~
Cœur de cabillaud en écailles de Roseval,
beurre blanc au champagne
With grated autumn black truffle +10€
With grated white truffle +20€
~
Rosace de poires Williams fraîches
gratinées à la crème d'amandes
Glace vanille tournée minute
~
Frivolités

In perfect harmony with the 3 suggested wines for 85€

Week 43

Week from 19 till 24 October

Amuse-bouches
~
Médaillon de cabillaud en cappuccino de châtaignes
With grated autumn black truffle  +10€
~
Suprême de faisan farci aux pistaches et foie gras,
sauce au Sauternes
With grated autumn black truffle +10€
With grated white truffle +20€
~
Demi-sphère en chocolat blanc,
riz soufflé et panna cotta poire-caramel
~
Frivolités

In perfect harmony with the 3 suggested wines for 85€

Week 44

Week from 26 till 31 October

Amuse-bouches
~
Tagliolini à la farine de blé et œufs Columbus® juste au beurre de ferme
With grated autumn black truffle  +10€
With grated white truffle +20€
~
Concerto de ris de veau croustillant et homard,
jus à l'estragon
With grated autumn black truffle +10€
With grated white truffle +20€
~
Rosace de pommes Golden
gratinées à la crème d'amandes,
glace aux marrons et Calvados
~
Frivolités

In perfect harmony with the 3 suggested wines for 85€

Week 45

Week from 2 till 7 November

Amuse-bouches
~
Risotto aux champignons des bois,
émulsion au parmesan
With grated autumn black truffle  +10€
With grated white truffle +20€
~
Médaillons de lotte rôtie aux pavots,
tomates confites à l'origan, julienne de légumes,
coulis de poivrons doux
With grated autumn black truffle +10€
With grated white truffle +20€
~
Trilogie de sorbets
~
Frivolités

In perfect harmony with the 3 suggested wines for 85€

Bongo Menu

Available every lunchtime and evening from Monday to Thursday,
not available for Vanlentine’s Day

Spring 2024

4 course menu according to the chef’s inspiration

Amuse-bouches
~
Carpaccio of langoustines, aromatic herbs,
raw asparagus and summer truffle, truffled burrata espuma
With shaved summer black truffle + 15 €
~
Barbary duck fillet glazed with rare peppers and honey,
caramelised rhubarb, truffled potato caps
~
Flowers of ‘’Tête de Moine’’ in acacia honey
with chopped Cohiba tobacco leaves, perfumed with white truffle oil
~
"Caraïbe" chocolate fondant,
local strawberries and pineapple glazed with basil
Romanoff ice cream
~
Fancies

Wonderbox Menu

Available every lunchtime and evening from Monday to Thursday,
not available for Vanlentine’s Day

Spring 2024

4 course menu according to the chef’s inspiration

Amuse-bouches
~
Carpaccio of langoustines, aromatic herbs,
raw asparagus and summer truffle, truffled burrata espuma
With shaved summer black truffle + 15 €
~
Barbary duck fillet glazed with rare peppers and honey,
caramelised rhubarb, truffled potato caps
~
Flowers of ‘’Tête de Moine’’ in acacia honey
with chopped Cohiba tobacco leaves, perfumed with white truffle oil
~
"Caraïbe" chocolate fondant,
local strawberries and pineapple glazed with basil
Romanoff ice cream
~
Fancies