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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.

Find aboutOUR MENU

Diamond Menu Autumn 2020

Diamond Menu Autumn 2020

4 courses 135,00€ / 5 courses 150,00€

Amuse-bouches
~
Foie gras nougat,
lamb's lettuce and chicory salad,
truffle juice vinaigrette
~
Medallion of cod in chestnut cappuccino,
shaved black truffle
With shaved white truffle +€10
~
Ravioli stuffed with black truffle and butternut mousseline,
emulsion with truffle juice
~
Thinly sliced roast venison jig,
pepper sauce with redcurrant jelly,
caramelized sweet potatoes
With shaved white truffle +€10
~
Panna cotta with tangerines in a dome of Guanaja chocolate
~
Fancies
~

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

Privilege Menu Autumn 2020

Privilege Menu Autumn 2020

€ 225,00

Amuse-bouches
~
Carpaccio of Bleue des Prés®
"in my own style"
truffle shaved at the table
OR
Tagliolini with wheat flour and Colombus© eggs,
just with farm butter, shaved white truffle
~
“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
and Cohiba tobacco leaf scented with white truffle oil
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' MenuAutumn

Luigi’ Weaknesses

Carpaccio of Bleue des Prés© and parmigiano
“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
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

Appetizers

Red tuna tartar with grilled almonds
and fresh basil olive oil emulsion €36
Toasted rye bread and home made Provence quince marmalade perfumed with lime
Butterfly shaped marinated salmon
and “manchots” of lobster €42
With a cream sauce of flying fish caviar and Japanese wasabi
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, Risotti & Christopher® Eggs

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
Fresh tagliatelle with lobster,
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

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

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 Perigourdine sauce €43
melting potatoes and crispy vegetables
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

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
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
New Zeland € 19
Classic Golden apple tart, served with house-made vanilla ice cream
The pastry chefs daily gourmandize € 15
Soup / Lemon / Garlic

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 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

Autumn 2020

Amuse-bouches
~
Foie gras nougat
Lamb's lettuce and chicory salad, truffle juice vinaigrette
~
Venison hazelnut, Perigourdine sauce
Fresh noodles sautéed with chanterelles
With shaved black truffle + 10€
With shaved white truffle + 20€
~
Tête de Moine cheese with acacia honey
scented with white truffle oil and Cohiba tobacco leaf
~
Panna cotta with tangerines in a dome of Guanaja chocolate
~

In perfect harmony with the 4 suggested wines + 45€

Star Wonderbox Menu

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

Autumn 2020

Amuse-bouches
~
Foie gras nougat
Lamb's lettuce and chicory salad, truffle juice vinaigrette
~
Venison hazelnut, Perigourdine sauce
Fresh noodles sautéed with chanterelles
With shaved black truffle + 10€
With shaved white truffle + 20€
~
Tête de Moine cheese with acacia honey
scented with white truffle oil and Cohiba tobacco leaf
~
Panna cotta with tangerines in a dome of Guanaja chocolate
~

In perfect harmony with the 4 suggested wines + 45€