From oysters with the aperitif, homemade shrimp croquettes, gazpacho of Belgian tomatoes, carpaccio of artichoke, freshly sliced steak tartare, sea bass in salt crust, côte de boeuf with fresh cut fries, grilled langoustines, to freshly twisted vanilla ice cream and flambéed crepe suzette. Our chef Thomas Vanwynsberghe has put together a tasty menu with fine brasserie dishes, a weekly changing two-course lunch and seasonal suggestions.