exteriorentranceLots of stained glassinterioramuse bouchemelon ice with prosciutto, smoked whitefish, smoked salmon
House made butterTable flowerRaw minced oysters from Zeeland and smoked eel with cabernet vinegar, watercress coulis and vodka espumaholding up the oystersUnderneath the middle glassPan fried scallops and snails from Namur with a cabbage trio. Foamly shell fish butter with Japanese curry.red wineGrilled rack of venison, reduction of Syrah with spices and forest honey. Stewed Roscoff onions, black salsify, and caramelized chestnuts.Saddle of Hare Perigord style with wild mushrooms.Poached pear with Sichuan pepper. Mulled wine sorbet, light pineapple mousse with Kirsch, crispy biscuuit with pine nuts.Black Grenada 67 Belcolade chocolate velours cake, passion caramel, citrus fruit marmelade.Delicaciesa little something moreChef Lionel Rigolet and wife LaurenceLaurence Rigolet makes all feel very welcomeUs with the Rigolets
