Christmas menu


Carpaccio of venison

Mini morels with a compote of fig and arugula

Tarte tatin of winter carrot

Mousseline of green garden herbs

Millefeuille with forest mushrooms

Foam of Roquefort AOP and Italian ham

Smoked halibut

Pickled vegetables and a cream of pesto



Drenthe mustard soup

Lightly bound oxtail soup

Clear broth of forest mushrooms


(All main courses are served with varying side dishes).


Gravy of red port and truffle

Duck breast

Finished with crème de cassis and a red fruit gravy

Tompouce of salmon and cod

Tomato and mozzarella

Spinach Strudel

Goat cheese, sun-dried tomatoes and a balsamic syrup

Open ravioli

Cream of chestnut mushrooms and parmesan


Every day we serve a different dessert du chef



3 courses: soup/main/dessert – 39.50 euros

3 courses: starter/main/dessert – 42.50 euros

4 courses: starter/soup/main/dessert – 49.50 euros

5 courses: starter/soup/intermediate/main/dessert – 57.50 euros