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MENU

*Grey shrimp beignets

Veal tartar

White asparagus

*Dry-aged Ribeye “Atelier Dierendonck”

Calf sweetbread

Yellow farm chicken

Dry-aged Oedslach Burger “Atelier Dierendonck”

*Risotto

Raw and cooked spring vegetables

*Sea bass a la plancha

Poached sole fillet

St. Pierre

Cheese board

*Vanilla & Chocolate Finger

Wépions Strawberries

Choux Craquelin

SIGNATURE MENU BY VINCENT MASSON

Amuse-bouche

Grey shrimp beignets

Sea bass a la plancha

Vanilla & Chocolate Finger