A culinary experience driven by passion and precision
A signature of taste
EST signature menu
Sea bass
tapioca · shiso · granny smith
Cod
leek · sea aster · mussel
Langoustine (**)
spaghetti squash · pasta · serundeng
Scallop (*)
Jerusalem artichoke · porcini · hemp
Hare ‘Harlequin’
chicory · celeriac · panisse
Speculoos
mandarin · pecan · gueuze
Cheese matured by master affineurs Van Tricht and Elsen instead of dessert: 18 euros
4-course business lunch – 110 euros (not on Saturday lunchtime)
Excluding dishes marked (*) and (**).
Selected wines or juices – 45 euros
BOB (designated driver) pairing – 30 euros
5 courses – 135 euros
Including the dish marked (*).
Selected wines or juices – 55 euros
BOB (designated driver) pairing – 38 euros
6 courses – 160 euros
Including the dishes marked (*) and (**).
Selected wines or juices – 65 euros
BOB (designated driver) pairing – 45 euros
Prices valid until December 2026.
Pure
Vegetarian signature menu
Kohlrabi
tapioca · shiso · granny smith
Brioche
sea aster · fennel · black trumpet
Spaghetti squash (**)
quinoa · pasta · serundeng
Risotto (*)
Jerusalem artichoke · porcini · oregano
Panisse
chicory · parmesan · celeriac
Speculoos
mandarin · pecan · gueuze
Cheese matured by master affineurs Van Tricht and Elsen instead of dessert: 18 euros
4-course business lunch – 105 euros (not on Saturday lunchtime)
Excluding dishes marked (*) and (**).
Selected wines or juices – 45 euros
BOB (designated driver) pairing – 30 euros
5 courses – 125 euros
Including the dish marked (*).
Selected wines or juices – 55 euros
BOB (designated driver) pairing – 38 euros
6 courses – 145 euros
Including the dishes marked (*) and (**).
Selected wines or juices – 65 euros
BOB (designated driver) pairing – 45 euros
Prices valid until December 2026.
À la carte
Not available on Friday and Saturday evenings. For groups of 7 or more, we serve our set menu only.
Starters
Sea bass
tapioca · shiso · granny smith
Langoustine
spaghetti squash · pasta · serundeng
Canadian lobster
veal cheek · artichoke · porcini
Pomme Moscovite
Royal Belgian Caviar ‘Osietra’ 25 g · sour cream
smoked eel · potato espuma · spelt
Pork neck
braised · goose liver · fresh salad
pig’s trotter · remoulade
Pan-fried goose liver — suggestion
apple · balsamic · hazelnut
Main courses
Turbot on the bone — for two
Canadian lobster · cannelloni · leek
Turbot ‘Caviar’
artichoke · oyster · black trumpet
Royal Belgian Caviar Osietra 20 g
Wagyu ‘A5’
fries · butterhead lettuce · natural jus
Veal sweetbread
savoy cabbage · girolles · aubergine
Hare ‘Harlequin’
chicory · celeriac · panisse
or classic with apple · cranberries · fries
Grey partridge — suggestion
duck liver · savoy cabbage · vine leaf
Desserts
Dame Blanche
homemade vanilla ice cream · chocolate
Soufflé crêpes ‘Suzette’
mikan · orange · yuzu sake
Crêpes ‘Normandes’
apple · vanilla · calvados
French toast ‘Pain perdu’
vanilla · caramel
Cheese
matured by master affineurs Elsen and Van Tricht · pecan brioche · date
