Main courses

Main courses/ Summer

Fillet of red mullet with vegetable chiffonade

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Main courses/ Spring

Waterzooi of chicken with truffles

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Main courses/ Winter

Milk-fed veal chops

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Main courses/ Autumn

Barbary duckling with red wine sauce

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Main courses/ Winter

Fillet of pollock meunière with garden herbs

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Main courses/ Winter

My tournedos Rossini

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Main courses/ Winter

Pan-fried venison steak with elderberry and wild mushroom red wine sauce

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Main courses/ Winter

Pan-fried langoustine tails with chicken broth, artichokes and spinach

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Main courses/ Autumn

Fried sea scallop medallions in a mushroom and cardamom broth

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