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AMUSE-BOUCHE
Quail egg, mousseline with Espelette pepper ; Scampi and yuzu pearl ; Savory cone,
Orval mousse and hazelnut
STARTERS
Scallop Carpaccio, black radish, agretti, lime, currantsEgg, Flemish cheese espuma, asparagus, rosemary focaccia crumble
Celeriac raviolone, stuffed with artichoke and vegan cheese, sage butter
Smoked duck, date and ginger chutney, orange reduction, smoked pepper
MAIN COURSES
Pan-seared white asparagus, pistachio crumble, chervil mousselineMustard-crusted rack of lamb with parsley, mashed potatoes, chicory, peas, and fava beans
Red snapper fillet, spring vegetable medley, lemongrass-ginger sauce, smoked herring caviar
Braised artichoke with garlic and mint, saffron-infused vegan hollandaise, chickpeas in various
textures
LES DESSERTSBLACK FOREST
Chocolate sponge cake, whipped ganache, vanilla chantilly
COCONUT-PASSION
Ladyfinger biscuit, coconut mousse, passion fruit filling
THE QUEEN’S HEART
Almond dacquoise, strawberry confit, vanilla and cream cheese mousse
THE VEGAN DIAMOND
Vegan mousse, almonds, vanilla soy yogurt ice cream