Menu Friday 07 – Saturday 08/12/2018

Mise en bouche

Pumpkin cream with Brittany scallop

Starter

Royal Spiny Lobster
Beurre blanc from an organic farm of the Plat Pays
Pan-fried string beans scented with cari

Main course

Seared wild duck filet sauce “jus de cuisson”
Black truffle flakes “à la minute”
Duxelles of forest mushrooms
Chopped potatoes & season root vegetable

Dessert

Caramel Candied Apple Crisp
Madagascar vanilla ice cream

65€ per person (still and sparkling water included – selection of wines available at the prices of the tasting)
Last seating 8.30 pm

Reservations by email (event@beyfoodconcept.com) before Thursday 06/12 at noon. Please mention the name and number of persons. The reservation will be effective upon transfer of the amount on the Bey Food Concept account BE03 7360 3580 4784.

Please advise the chef in advance by email in case of allergies or other incompatibilities with the  menu and he will come up with an alternative.