First Course

Betterave & fenouil
Roasted baby beets, orange braised fennel, pomegranate, whipped sheeps feta

Soupe d'hiver
Roasted celeriac & morel soup, shaved apple, lingonberries, watercress.

Poulpe et Crabe
Grilled octopus, dungeness crab, confit fingerlings, avocado puree, aji vinaigrette.

Second Course

Moules Frites “Congolaise”
Mussels, tomato coconut cream, smoked chili & lime, cilantro.

Tagine D'azis a L'agneau
Braised lamb shank with honey, figs, cinnamon & cilantro. Server with cous cous & zalouk.

L'omble de l'Artique nicois
Crispy Arctic char, sea asparagus, pea shoots, bacalao, lemon & grana padano concasse, tapanades.

Entrecote de Boeuf
9oz ribeye, sun dried tomato, caper & pine nut sauce vierge, roasted mushroom & tomato bruschetta, truffle aioli.

Fourth Course

Le café belge
Espresso cheesecake with belgian chocolate mousse crème de cacao gelée & crisp chocolate wafers.

Tarte aux griottes
Sour cherry tart, vanilla ice cream & lemon crème.