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The Menu

Luigi Ciciriello presentsAziz Bhatti & Erik Lindelauf, the Master Chefs.

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 Monday, we invite you to discover our €50 and €85 weekly menus, including a glass of Prosecco and two glasses of grand cru. Available at lunchtime and evening, from monday to friday.

Vegetarian and vegan options are available.

Find aboutOUR MENU

Diamond Menu Spring - Summer 2021

Diamond Menu Spring - Summer 2021

4 courses 135,00€ / 5 courses 150,00€

Amuse-bouches
~
Salmon marinated in sesame oil,
green curry and Granny Smith panna cotta, julienne of summer truffles
~
Raviole of foie gras and green asparagus,
emulsion with truffle juice and slices of summer truffle
~
Lobster crown on multicoloured saffron rice,
shellfish cappuccino with chocolate and fleur de sel
With shaved winter truffle +€15
~
Aiguillettes of Chalosse duck,
polenta cake with parmesan and black olives, Perigourdine sauce with truffles
~
Red fruit soup with Kalamansi juice,
Tonka bean ice cream, meringue sticks with Mexican tarragon
~
Fancies
~

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

Privilege Menu Spring - Summer 2021

Privilege Menu Spring - Summer 2021

€ 225,00

Amuse-bouches
~
Carpaccio of Bleue des Prés® and parmigiano “Luigi’s style”, shaved truffle
OR
"Adriana" Salad : Summer truffle salad with Balsamico di Modena, herb mix, various salads and crunchy vegetables with parmesan
~
“Eclats de diamant noir en surprise”
Ravioli stuffed with slices of black truffle and celeries
~
Périgord Truffle “A la Croque au Sel”
cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
~
Tête de Moine cheese with acacia honey
scented with white truffle oil and Cohiba tobacco leaves
AND
House-refined Brillat-Savarin stuffed with black truffles,
homemade raisin and nut bread
~
Meringue sunflower with fresh seasonal fruits,
coconut sorbet and maracuja sauce
~
Fancies

'A la carte' MenuSpring - Summer

Luigi’ Weaknesses

Carpaccio of Bleue des Prés© and parmigiano
“Luigi’s style” €32
With sliced black summer + €10
or winter truffle + €15
You can’t get away from it
Warm salad "Stéphanie" with wild mushrooms,
baby greens and parmesan €32
With shaved summer + €10 or winter truffle + €15
Périgord Truffle “A la Croque au Sel” €125
Cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
You can’t get away from it

Appetizers

Salmon marinated in sesame oil €36
green curry and Granny Smith panna cotta, julienne of summer truffles
Raviole of foie gras and green asparagus €40
emulsion with truffle juice and slices of summer truffle
Homage to my Master Abel Bernard,
owner of “La Cravache d’Or” €39 - €49
Minute smoked sea bass, sprinkled with julienned truffles, virgin oil with truffle juice and basil
You can’t get away from it

Fresh pasta & Risotto

King Crab and asparagus risotto €38
With sliced black summer + €10 or winter truffles + €15
Eclats de diamant noir en surprise €45
Ravioli stuffed with slices of black truffle
and celeries
You can’t get away from it
Sautéed chanterelles,
lobster and fresh tagliatelle with truffle juice and parmesan cheese €42
With sliced black summer + €10 or winter truffles + €15

From the Sea

Filet of saint-pierre stuffed with truffles €75
steamed in their leek robe,
foamy nectar of black truffles
You can’t get away from it
Roasted Canadian lobster €43
quintessence of shellfish in dark chocolate with fleur de sel, multicoloured saffron risotto
Spice-crusted cod heart with ginger broth €39

Rôtisserie

Braised sweetbreads and lobster Concerto €53
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
Aiguillettes of Chalosse duck €44
polenta cake with parmesan and black olives, red fruit sauce
Supreme of roasted French Vendée squab
with a Norcia truffle €50 - 75
crown of potatoes and truffles, grilled legs served with a frisée salad with truffle juice
You can’t get away from it

Luigi’ Weaknesses

Carpaccio of Bleue des Prés© and parmigiano
“Luigi’s style” €32
With sliced black truffle + €10 or white + €20
You can’t get away from it
The “Stéphanie’’ salad with wild mushrooms,
Jerusalem artichokes and parmigiano €32
With sliced black truffle + €10 or white + €20
You can’t get away from it
Périgord Truffle “A la Croque au Sel” €125
Cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
You can’t get away from it

Appetizers

“Checkerboard” of scallops and raw truffles €49
warm sauce with green olive oil and truffle juice
With sliced black or white truffle + €10
Warm duck foie gras, half moons of apples €40
deglazed sauce with old sherry vinegar
Homage to my Master Abel Bernard,
owner of “La Cravache d’Or” €39 - 49
Instant smoked sea bass, sprinkled with truffle julienne and served with “jus de truffe” dressing
You can’t get away from it

Fresh pasta, Risotti & Christopher® Eggs

Piedmontese risotto
“Mantecato with fontina from the Auge Valley” €28
With sliced black truffle + €10 or white + €20
Eclats de diamant noir en surprise €45
Ravioli stuffed with slices of black truffle
and celeries
You can’t get away from it
Tagliolini made of wheat flour and Columbus® eggs €30
just with farm butter
With sliced black truffles + €10 or white + €20
Fresh tagliatelle with lobster,
chanterelle mushrooms, “jus de truffe” and parmigiano €42
With sliced black truffle + €10 or white + €20
Scrambled Columbus® eggs with winter truffles €59
Served with bruschette sprinkled with a pinch of garlic and a small truffle in its juice

From the Sea

Filet of saint-pierre and/or scallops from Brittany €75
Stuffed with truffles, steamed in their leek robe,
foamy nectar of black truffles
You can’t get away from it
Roasted Canadian lobster €43
quintessence of shellfish in dark chocolate with “fleur de sel”, multicoloured saffron risotto

Rôtisserie

Braised sweetbreads and lobster Concerto €53
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
Thinly sliced roast venison jig, pepper sauce with redcurrant jelly €44
fresh noodles with foie gras butter and porcini mushrooms
With sliced black + €10 or white truffle + €20
Supreme of roasted French Vendée squab
with a Norcia truffle €50 - 75
Crown of potatoes and truffles, grilled legs served with a frisée salad “au jus de truffe”
You can’t get away from it

Cheeses, Desserts and Gourmandizes

Cheeses

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
Red fruit soup with Kalamansi juice € 15
Tonka bean ice cream, meringue sticks with Mexican tarragon
Piedmont € 19
Warm roasted hazelnut soufflé with Frangelico sabayon
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 raspberry 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

Weekly Menu

From Monday to Friday, lunch & dinner,
not available for Vanlentine’s Day

50,00 Euros
Spring - Summer 2021

3 course menu according to the chef’s inspiration

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€

Star Bongo Menu

From Monday to Friday, lunch & dinner,
not available for Vanlentine’s Day

Spring - Summer 2021

Amuse-bouches
~
Salmon marinated in sesame oil,
green curry and Granny Smith panna cota,
julienne of summer truffle
~
Aiguillettes of Chalosse duck,
polenta cake with parmesan and black olives,
Périgourdine truffle sauce
~
Brillat-Savarin cheese with black truffles matured in-house
and
Tête de Moine cheese with acacia honey
scented with white truffle oil and Cohiba tobacco leaves
~
Red fruit soup with Kalamansi juice,
Tonka bean ice cream, meringue sticks with Mexican tarragon
~
Fancies

Star Wonderbox Menu

From Monday to Friday, lunch & dinner,
not available for Vanlentine’s Day

Spring - Summer 2021

Amuse-bouches
~
Salmon marinated in sesame oil,
green curry and Granny Smith panna cota,
julienne of summer truffle
~
Aiguillettes of Chalosse duck,
polenta cake with parmesan and black olives,
Périgourdine truffle sauce
~
Brillat-Savarin cheese with black truffles matured in-house
and
Tête de Moine cheese with acacia honey
scented with white truffle oil and Cohiba tobacco leaves
~
Red fruit soup with Kalamansi juice,
Tonka bean ice cream, meringue sticks with Mexican tarragon
~
Fancies