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.