SATURDAY EVENING EXPERIENCE MEAL MENU
MARCH'S MENU 2025
Appetizer
Two surprises from the Chef
Starter
Roasted scallops, caramelised chicory, miso cream.
Main
Herb-crusted beef tenderloin, honey-glazed celery, pressed potatoes, Liège syrup sauce.
Dessert
Grand Cru chocolate and speculoos chessecake by Maison Dandoy
ALTERNATIVE MENU MARCH 2025
Appetizer
Two surprises from the Chef
Starter
Vegetable scallops, caramelised chicory, miso cream
Main
Honey-glazed celery / pressed potatoes / Liège syrup sauce
Dessert
Grand Cru chocolate and speculoos chessecake by Maison Dandoy
RÉSERVER
Chef Sébastien Hayot
Sébastien is passionate about cooking. He is a culinary entertainer, consultant, recipe creator and inspirational trainer.
Like an artist, he'll help you discover his magical world through his dishes. Gastronomic or Bistronomic cuisine
He already has a number of prestigious clients, including major international companies and government departments.
Chef Hayot uses seasonal produce and makes every effort to use local products whenever possible.
A few (generic) photos of the chef to tantalise your taste buds?
