Following the seasons, the Chef will suggest you :

His game specialities :

The Saddle of Hare
The Saddle of Venison
The jugged young wild Bear
The Pheasant with a “Brabant” sauce

Different Asparagus
The Scalops with orange’s butter
The Chef’s own Foie gras

The Trout from Ligneuville with an “Ardennaise” sauce
The Lamb’s circlet with honey and thyme

The Crème Brûlée
The tender Nougatine with a rasperry’s sauce
The caramelized Mango flambé with Grand Marnier