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Entrées
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Sauteed pike-perch with a potatoe galette and a mild garlic and sorrel sauce
25,-
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Hangersteak with its gravy, wild spinach and "aligot"
25,-
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Arancini with mussels and squid in a safran-sauce
15,-
Plats
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Sauteed turbot with sorrel-butter, potato and leek mash, grilled tomato
25,-
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Hangersteak with its gravy, wild spinach and "aligot"
25,-
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Toulouse Cassoulet with lamb, partridge and homemade sausage
25,-
Desserts
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Cheeses from Philippe Olivier, Lille
15,-
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Iced Nougat with poached pears
11,-
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Crème Caramel with bloodorange and cigarette russe
11,-
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Bitter chocolate icecream with churros, morellos and cranberries
11,-
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