The season
The game.
When autumn settles over the Ardennes, game enters the kitchen.
The season is open · from 16 October
From the forests around Troisvierges to the plates of the house: from autumn onwards, the chef prepares game the way it should be, with rich sauces, seasonal garnishes and cooking that takes its time.
The game menu changes with the season and the hunts. Best discovered at the table.
Game season
foie gras and truffle
crushed chestnuts and fig confit 2 pieces: 19,00 • 3 pieces: 22,00
roasted garlic milk foam and chive oil
red wine poached pear and glazed vegetables
the old-fashioned way, with red wine poached pear
brown chanterelle jus, red wine poached pear and glazed vegetables
chanterelle jus, rocket, parmesan shavings and blueberries
The Éislek autumn, on the plate.
Venison · wild boar · pheasant · roe deer
