Salmon puttanesca with penne and crunchy winter vegetables

Spinach ricotta cannelloni with tomato-basil sauce

A great classic of Italian cuisine. A rich and tasty dish, enjoyed by all and perfect for a vegetarian meal. A real treat!

Chef's choice, Vegetarian

Supreme of Swiss farm chicken, chanterelle mushrooms, vegetable gratin

Savour tender farm chicken breast, perfectly seared and paired with earthy, golden chanterelle mushrooms. This dish is complemented by a creamy vegetable gratin, layered with fresh, seasonal veggies and baked to golden perfection. Every bite offers a delightful balance of rich flavours and wholesome goodness, a true farm-to-table feast.

Chef's choice, Low Carbs

Salmon puttanesca with penne and crunchy winter vegetables

Tender salmon fillet topped with a flavorful puttanesca sauce—a blend of tomatoes, olives, capers, garlic, and anchovies—served with penne and crisp seasonal vegetables for a wholesome and delicious dish.

Chef's choice

Creamy chicken fricassee with mushrooms and lentils with sorrel

A refined dish featuring tender chicken fricassee coated in a creamy mushroom sauce. Served over soft green lentils with crunchy carrots, this harmonious meal is high in protein, combining rustic flavours with comforting richness for a balanced and satisfying dining experience.

Chef's choice, Low Carbs

Flemish beef Carbonade, mashed potatoes

Slow-cooked beef stew, made with tender cuts of beef. It stands out for its rich, dark and velvety sauce, delicately balanced with spiced bread, dark beer and wholegrain mustard. A childhood recipe from our chef, a true Ch’ti, served with creamy mashed potatoes.

Chef's choice

Grilled sea bream, baked potatoes "boulangères"

Fillet of sea bream, delicately grilled to preserve the delicacy of its white, melt-in-the-mouth flesh, seasoned with a drizzle of olive oil and a touch of lemon. It is accompanied by boulangère potatoes, slowly confit in the oven with sliced onions and a fragrant stock.

Chef's choice