The love for food started from the early age of 5, I was only interested in everything about good food. My grandmother is a very good cook, she thought I should taste food and this gave me a high sense of taste from a very young age. My dream was to discover all the ingredients in French and Belgian cuisine and use them as best as possible. I indeed live my dream life and bring very tasty food and meals from French and Belgian gastronomy to the table for every guest every day.

Starters

• Belgian Blue beef carpaccio, Parmesan, very delicate finish

• Smoked salmon with fresh herbs

• Burrata with tomatoes, wild arugula, and extra-virgin olive oil

• Beef tartare, truffle mayonnaise, arugula, Parmesan, extra-virgin olive oil, fine garnishes

• Scampi in garlic butter

• Salmon tartare, Belgium Royal caviar, seasonal garnishes

• Frog legs in garlic-parsley butter

• Sea bass tartare, Belgium Royal caviar, seasonal garnishes

• Homemade shrimp croquette with a gastronomic touch

• Chef-inspired gastronomic soup

• Scallops with butternut purée and seasonal garnishes

Intermediate Courses

• Homemade guinea-fowl spring roll with sweet-and-sour sauce and watercress

• Homemade ravioli filled with egg yolk, Parmesan, and extra-virgin olive oil

• Homemade cheese croquette with seasonal garnish

• Salmon mi-cuit with herring roe, seasonal garnishes

• Poached egg, hand-peeled North Sea shrimp, mousseline sauce, seasonal garnish

• Celeriac espuma with bacon, seasonal garnish

• Beef consommé with tiny meatballs and fine garnishes

• Fish consommé with poached sole fillets and fine vegetables

• Homemade tagliatelle with tomato sauce and caviar

• Risotto with grated truffle, crispy fried onion, and extra-virgin olive oil

Main Courses

• Pan-seared sea bass, vegetables, and mousseline sauce

• Guinea fowl, warm vegetables, and Béarnaise sauce

• Venison fillet, celeriac purée, young carrots, game jus, fine garnishes

• Angus steak, warm winter vegetables, pepper cream sauce, mushrooms or Béarnaise

• Beef tenderloin, warm vegetables, pepper cream sauce, mushrooms or Béarnaise

• Cod with finely sliced vegetables and white-wine sauce, mousseline or Béarnaise

• Pan-fried small sole fillets, finely sliced vegetables, white-wine sauce, mousseline or Béarnaise

• Scallops, butternut purée, fine vegetables, white-wine sauce or alcohol-free lemon-butter sauce

• Risotto with grated truffle, fermented garlic, shaved truffle, and extra-virgin olive oil

• Roasted salmon, fine vegetables, mousseline sauce, Béarnaise, or Choron sauce

All mains are served with mashed potatoes, potato croquettes, or potatoes

Desserts (All homemade)

• Sabayon with homemade vanilla ice cream (up to 8 people)

• Tarte Tatin with vanilla ice cream

• Crème brûlée with red berries

• Warm apple tart with vanilla ice cream

• Chocolate in different textures, orange, and fine garnishes

• Chocolate mousse, whipped cream, and seasonal fruit

• Classic tiramisu, beautifully presented

• Chocolate molten cake with vanilla ice cream

• Panna cotta with fruit (choose your favourite fruit)

• Light chocolate cake with vanilla ice cream