Le chameau s'en fout

Menu January 19th - February 29th

STARTERS

☞ Scallops
kohlrabi, leek infused juice, herring eggs

☞ Smoked quail
Jerusalem artichoke, shiitake, port sauce

☞ Pointed cabbage
curry-apple-coconutmilk cream, roasted sunflower seeds

MAIN COURSES

☞ Bavette d’aloyau (flank steak)
Chantenay carrots, sweet potato, red wine sauce

☞ Skrei (filet of cod)
spinach, celery, potato & lemon purée, mousseline sauce

☞ Gnocchi
cheese bouillon, shiitake, savoy cabbage, pistacchio

DESSERTS

☞ Chocolat mousse
porcini icecream, cocoa crumble, marmelade

☞ Poached Comice pear, sablé Breton, vanilla icecream, chestnut mousse, lemon zest

☞ Cheese by cheesemonger Elsen (suppl. 8 euro)

Lunch on wednesday, thursday & friday

☞ Lunch 2 courses: starter / main & still water - 26 euro

or

☞ Lunch 3 courses: starter / main / dessert & still water - 36 euro

we only serve a fixed lunch, no à la carte possible.

Weekend menu

Weekend menu (March 1 - 2)

Friday and saturday evening we only serve a fixed 4 course menu

starter / in between / main (choice fish or meat) / dessert (choice) - 60 euro

Starter

Scallops, kohlrabi, leek infused juice, herring eggs

2nd starter

Smoked quail, Jerusalem artichoke, shiitake, port sauce

Main

Bavette d’aloyau (flank steak), Chantenay carrots, sweet potato, red wine sauce

OR

Skrei (filet of cod), spinach, celery, potato & lemon purée, mousseline sauce

Choice of dessert

Chocolat mousse, porcini icecream, cocoa crumble, marmelade

OR

Poached Comice pear, sablé Breton, chestnut mousse, vanilla icecream, lemon zest

Menu