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Buckwheat crêpe parcels filled with Munster cheese from Alsace, ricotta, and sautéed chanterelles from Ardennes, delicately scented with sage
Pan-seared and stuffed squid, North Sea sardine French toast with wild fennel, accompanied by Vitelotte potato mousseline
Brabant pheasant breast stuffed with foie gras and slow-cooked, served with butternut squash mousseline and sautéed Swiss chard in rosemary and hazelnut butter
Slow-cooked celeriac, Vitelotte potato mousseline, and sautéed chanterelles from the Ardennes
Roasted wild pollock fillet, sautéed beluga lentils with butternut and hazelnuts, served with a citrus sauce
Slow-cooked veal osso buco, mashed potatoes, sautéed chanterelles from the Ardennes, served with a reduced veal jus
Alsatian Sauerkraut (Confit pork shank, Strasbourg sausage, white pudding, braised white cabbage “à la Binchoise”, and potatoes)
Roasted butternut squash, almond and corn crumble, arugula and hazelnut pesto, accompanied by an assortment of autumn cress
Chiboust pastry cream and Italian meringue with a variety of halzenuts
Coconut and lime parfait, peach declension