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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.
Find aboutOUR MENU
This Privilege menu is particularly suitable for truffle lovers
Usually presented at the price of 225€
Privilege price from April 23 to July 31, 2019: 194€
31st Anniversary Privilege Menu
€ 194,00
Amuse-bouches
~
Carpaccio of Bleue des Prés® “in my own style”
Truffle grated at the table
OR
Warm “Stéphanie” salad with wild mushrooms, Jerusalem artichoke and parmesan
Truffle grated at the table
~
“Eclats de diamant noir en surprise”
Ravioli filled with truffles and three celeries
~
“La Croque au Sel”
Whole cooked Périgord truffle
Toasted bread, truffle butter and fleur de sel
~
Tête de Moine cheese with acacia honey
Scented with white truffle oil and Cohiba tobacco leaf
AND
Brillat-Savarin cheese with black truffles
Matured in-house, raisin and nut bread
~
Meringue sunflower with fresh fruits, basil sorbet and spun sugar
~
Fancies
Our”Diamond Menu” becomes”Fervour Menu” for the 31st anniversary
Usually presented at the price of 175€
Privilege price from April 23 to July 31, 2019:
144€ in 5 courses and 114€ in 4 courses
31st Anniversary Fervour Menu
€ 114,00 / € 144,00
Amuse-bouches
~
Wild Scottish salmon carpaccio with summer truffle in Luigi's way
~
Ravioli of peas with white almonds, foamy sauce with truffle juice
~
Royal langoustine truffled on a julienne of green asparagus, white asparagus cream
~
Sliced roasted Chalosse duck, rhubarb infused with lemongrass purple potatoes
~
Crunchy sugar river Panna cotta with orange, Jamaican pepper ice cream, strawberries, chocolate and tarragon
~
Fancies
'A la carte' MenuSpring-Summer
Luigi’ Weaknesses
Carpaccio of Bleue des Prés© and parmigiano
“Luigi’s style” €32
“Luigi’s style” €32
With sliced black summer + €10 or winter truffle + €20
You can’t get away from it
The “Stéphanie’’ salad with wild mushrooms,
Jerusalem artichokes and parmigiano €32
Jerusalem artichokes and parmigiano €32
With sliced black summer + €10 or winter truffle + €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
Cold Appetizers
Red tuna tartar with grilled almonds
and fresh basil olive oil emulsion €36
and fresh basil olive oil emulsion €36
Toasted rye bread and home made Provence quince marmalade perfumed with lime
Nugget of duck foie gras enrobed with crushed
dried fruits caramel and spéculoos €39
dried fruits caramel and spéculoos €39
Served with toasted brioche bread and mango chutney with chopped red paprika
Lukewarm lobster salad on a carpaccio of
roasted egg-plant €40
roasted egg-plant €40
On a bed of sliced fresh avocados with a sorbet of fresh tomatoes and red pepper
Carpaccio of fresh Guilvinec prawns
On a bed of arugula and sweet pimentos seasoned with aromatic oils €39
On a bed of arugula and sweet pimentos seasoned with aromatic oils €39
With sliced black summer + €10 or winter truffle + €15
Butterfly shaped marinated salmon
and “manchots” of lobster €42
and “manchots” of lobster €42
With a cream sauce of flying fish caviar and Japanese wasabi
Warm Appetizers
Symphony of early vegetables cooked "al dente"
€30
Glacéed with Isigny butter and sprinkled with slivers of winter truffles + €10
Homage to my Master Abel Bernard,
owner of “La Cravache d’Or” €39 - 49
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
Sautéed fresh foie gras, on a bed of spinach shoot
€40
Strings of carrots cooked with acacia honey and aged Xeres vinegar sauce
Gamberoni from Genova Bay
sealed in steaming olive oil €33 - 43
sealed in steaming olive oil €33 - 43
Fettuccine of fresh vegetables with tomato sauce perfumed with cardamom
Braised filet of red mullet
wrapped with potatoes and black winter truffles €39 - 49
wrapped with potatoes and black winter truffles €39 - 49
Salad of greens, fresh herbs and “jus de truffe” vinaigrette
Fresh pasta, Risotti & Christopher® Eggs
Gnocchi of Bintjes potatoes and Christopher© eggs perfumed with black truffle oil
€25
Green asparagus sauce, gratiné with aged parmesan cheese, sliced black summer truffle + €10
Piedmont style risotto
“Mantecato with Fontina from the Vale d’Aosta” €29
“Mantecato with Fontina from the Vale d’Aosta” €29
With sliced black summer + €10 or winter truffles + €20
King Crab risotto with Thai green asparagus
€39
With sliced black summer + €10 or winter truffles + €20
Eclats de diamant noir en surprise
€45
Ravioli stuffed with slices of black truffle
You can’t get away from it
Freshly made prawn ravioli
Roseval potato cream sauce with olive oil and basil €39
Roseval potato cream sauce with olive oil and basil €39
With sliced black summer + €10 or winter truffles + €20
Fresh tagliatelle with lobster,
chanterelle mushrooms, “jus de truffe” and parmigiano €42
chanterelle mushrooms, “jus de truffe” and parmigiano €42
With sliced black summer + €10 or winter truffles + €20
Scrambled Christopher® eggs with truffles
€59
Served with bruschette sprinkled with a pinch of garlic and a small truffle in its juice
White asparagus of Malines ‘‘Flemish style’’
€39
or with Christopher® eggs scrambled with truffle + €10
From the Sea
Filet of saint-pierre from Brittany
€75
Stuffed with truffles, enrobed in leek and steam-cooked with a foamy fresh black truffle nectar
You can’t get away from it
Steamed filet of cod served in a large ginger and coconut cappuccino
€39
String bean and sliced half moon of granny-smith
Medallions of monk fish roasted with poppy seeds,
dried candied tomato with oregano €40
dried candied tomato with oregano €40
Fresh vegetables julienne with salted parmigiano biscuit and sweet paprika sauce
Roasted lobster, quintessence of crustaceans
enriched of dark chocolate with “fleur de sel” €43
enriched of dark chocolate with “fleur de sel” €43
Foamed zucchini mousse with basil and multicolor risotto lightly seasoned with saffron
Rôtisserie
Braised sweetbreads and lobster Concerto
€53
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
Sliced roasted Chalosse duck
with braised Canary Island bananas €43
with braised Canary Island bananas €43
Ravioli stuffed with ratatouille "a la Pugliese’" and wild sautéed mushrooms
Roast sirloin of Aubrac beef, Périgourdine sauce
€59
Fresh noodles with foie gras and wild mushrooms, grated black truffle
Supreme of roasted French Vendée squab
with a Norcia truffle €50 - 75
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
Luigi’ Weaknesses
Carpaccio of Bleue des Prés© and parmigiano
“Luigi’s style” €32
“Luigi’s style” €32
With sliced black truffle + €10
You can’t get away from it
The “Stéphanie’’ salad with wild mushrooms,
Jerusalem artichokes and parmigiano €32
Jerusalem artichokes and parmigiano €32
With sliced black truffle + €10
You can’t get away from it
Périgord Truffle “A la Croque au Sel”
€115
Cooked in its truffle juice and Port wine, served with “truffled butter” and toasted fresh bread
You can’t get away from it
White truffle from Alba
Grated
Price per gram
From october to december
Cold Appetizers
Red tuna tartar with grilled almonds
and fresh basil olive oil emulsion €36
and fresh basil olive oil emulsion €36
Toasted rye bread and home made Provence quince marmalade perfumed with lime
Nugget of duck foie gras enrobed with crushed
dried fruits caramel and spéculoos €39
dried fruits caramel and spéculoos €39
Served with toasted brioche bread and mango chutney with chopped red paprika
Lukewarm lobster salad on a carpaccio of
roasted egg-plant €40
roasted egg-plant €40
On a bed of sliced fresh avocados with a sorbet of fresh tomatoes and red pepper
“Checkerboard” of Brittany scallops and fresh black truffles
€49
Drizzled on a celery mousse with olive oil truffle juice and basil
Butterfly shaped marinated salmon
and “manchots” of lobster €42
and “manchots” of lobster €42
With a cream sauce of flying fish caviar and Japanese wasabi
Warm Appetizers
Slightly warmed Zélande oysters “Florentine” with a shallot champagne butter sauce
€37
With sliced black truffles + €10
Homage to my Master Abel Bernard,
owner of “La Cravache d’Or” €33 - 43
owner of “La Cravache d’Or” €33 - 43
Instant smoked sea bass, sprinkled with truffle julienne and served with “jus de truffe” dressing
You can’t get away from it
Sautéed fresh foie gras, on a bed of spinach shoot
€40
Strings of carrots cooked with acacia honey and aged Xeres vinegar sauce
Gamberoni from Genova Bay
sealed in steaming olive oil €33 - 43
sealed in steaming olive oil €33 - 43
Fettuccine of fresh vegetables with tomato sauce perfumed with cardamom
Braised filet of red mullet
wrapped with potatoes and black winter truffles €39 - 49
wrapped with potatoes and black winter truffles €39 - 49
Salad of greens, fresh herbs and “jus de truffe” vinaigrette
Fresh pasta, Risotti & Christopher® Eggs
Tagliolini made of hard wheat flour and Christopher® eggs seasoned with farm butter
€30
With sliced black truffles + €10
Piedmont style risotto
“Mantecato with Fontina from the Vale d’Aosta” €28
“Mantecato with Fontina from the Vale d’Aosta” €28
With sliced black truffle + €10
King Crab risotto with Thai green asparagus
€38
With sliced black truffle + €10
Eclats de diamant noir en surprise
€45
Ravioli stuffed with slices of black truffle
You can’t get away from it
Freshly made prawn ravioli
Roseval potato cream sauce with olive oil and basil €39
Roseval potato cream sauce with olive oil and basil €39
With sliced black truffle + €10
Fresh tagliatelle with lobster,
chanterelle mushrooms, “jus de truffe” and parmigiano €42
chanterelle mushrooms, “jus de truffe” and parmigiano €42
With sliced black truffle + €10
Scrambled Christopher® eggs with 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 saint-jacques from Brittany
€75
Stuffed with truffles, enrobed in leek and steam-cooked with a foamy fresh black truffle nectar
You can’t get away from it
Steamed filet of cod served in a large ginger and coconut cappuccino
€39
String bean and sliced half moon of granny-smith
Medallions of monk fish roasted with poppy seeds,
dried candied tomato with oregano €40
dried candied tomato with oregano €40
Fresh vegetables julienne with salted parmigiano biscuit and sweet paprika sauce
Roasted lobster, quintessence of crustaceans
enriched of dark chocolate with “fleur de sel” €43
enriched of dark chocolate with “fleur de sel” €43
Foamed zucchini mousse with basil and multicolor risotto lightly seasoned with saffron
Rôtisserie
Braised sweetbreads and lobster Concerto
€52
Emulsion of lobster and veal jus with fresh tarragon accompanied by caramelized leeks whistle
Sliced roasted Chalosse duck
with braised Canary Island bananas €43
with braised Canary Island bananas €43
Ravioli stuffed with ratatouille "a la Pugliese’" and wild sautéed mushrooms
Sliced roasted haunch of venison, game sauce enriched with redcurrant jelly
€44
With fresh home made noodles melted with foie gras butter sauce and boletus
Supreme of roasted French Vendée squab
with a Norcia truffle €50 - 75
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
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
Week from 20 till 25 May
Amuse-bouches
~
Duo d’asperges gratinées au parmesan et tomates cerises rôties à l’origan
With grated summer truffle +10€
~
Contre-filet de bœuf dAubrac rôti, fettucini sautées au beurre de ferme et girolles, sauce périgourdine
With grated black winter truffle +15€
~
Carpaccio d’ananas mariné au curaçao et à la citronnelle, sorbet aux fruits des bois
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 27 May till 1st June
Amuse-bouches
~
Œuf Colombus© poché sur julienne de légumes vapeur,
nappé de coulis de homard
With grated summer truffle +10€
~
Risotto de lotte rôties aux graines de pavots, asperges vertes et beurre blanc au basilic
With grated black winter truffle +15€
~
Délice de fraises du pays au mascarpone et glace aux épices
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 3 till 8 June
Amuse-bouches
~
Ravioli de King crabe dans son cappuccino de girolles et gingembre
With grated summer truffle +10€
~
Darne de saumon sauvage en écailles de pommes de terre, blettes sautées à l’ail et mousse de céléri-rave
With grated black winter truffle +15€
~
Soufflé chaud au Limoncello
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 10 till 15 June
Amuse-bouches
~
Eventail de saumon mariné, salade d'asperges aux pommes Granny-Smith crème fleurette au jus de truffes
With grated summer truffle +10€
~
Suprême de canard de Chalosse rôti aux abricots wok de légumes primeurs
With grated black winter truffle +15€
~
Soufflé chaud aux noisettes grillées, sabayon de vanille au Frangelico
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 17 till 22 June
Amuse-bouches
~
Carpaccio de langoustines du Guilvinec
Lit de roquette et piments doux assaisonnés aux huiles parfumées
With grated summer truffle +10€
~
Ravioli de foie gras frais, duo de céléris, consommé mousseux de canard
With grated black winter truffle +15€
~
Soupe de fruits rouges au Primitivo, glace au poivre de Jamaïque
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 24 till 29 June
Amuse-bouches
~
Tartare de loup de mer et saumon sauvage aux mangues et fruits de la passion
With grated summer truffle +10€
~
Tagliolini «Primavera», légumes printaniers au jus de morilles
With grated black winter truffle +15€
~
Délice de fraises et melon à la vodka et glace vanille
~
Frivolités
In perfect harmony with the 3 suggested wines for 85€
Week from 1st till 6 July
Amuse-bouches
~
Ravioli d'asperges aux écailles de parmesan velouté de Roseval à l'huile de basilic
With grated summer truffle +10€
~
Filet de veau de l'Aubrac rôti au sésame noir
Sauté de bettes et champignons sauvages à l'ail doux, sauce périgourdine
With grated black winter truffle +15€
~
Soupe de melon aux fruits rouges, glace vanille tournée minute
~
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 2019
Amuse-bouches
~
Mosaic of fresh herbs
Barely cooked tuna candies
Smoked eels with lemon caviar
~
Aubrac veal fillet
Creamy sauce with morels
Farandole of winter vegetables
~
Flowers of "Tête de Moine" with Acacia honey
flavoured with twhite ruffle oil and Cohiba tobacco leaf
Bread with raisins and hazelnuts
~
Golden ingot with three chocolates
Crunchy ring, caramel cream and William Pear Sorbet
~
Fancies
In perfect harmony with the 4 suggested wines + 45€