SATURDAY EVENING EXPERIENCE MEAL MENU
MENU DE MARS 2025!
Appetizer
Two surprises from the Chef
Starter
Saint-Jacques rôties, chicons caramélisés, crème de miso.
Main
Filet mignon de porc en croûte d’herbes, céleri-rave laqué au miel, presse de pommes de terre, sauce au sirop de Liège.
Dessert
Chessecake au chocolat Grand Cru et spéculoos de la Maison Dandoy
MENU ALTERNATIF MARS 2025
Amuse-bouche
Two surprises from the Chef
Starter
Velouté de potimarron, champignons, noisettes
Main
Tournedos de céleri-rave au beurre noisette, purée de panais et sauce forestière
Dessert
Crème brûlée de panais et cacahuètes
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.
Il sera présents lors des repas expérience des 11, 14 (saint Valentin) et 25 novembre.
A few (generic) photos of the chef to tantalise your taste buds?
