main course

meat & poultry

bison with Jerusalem artichoke and mushrooms

duck with peaches and lavender sauce

glazed quail with red cabbage puree and plum

duck leg confit with cactus figs sauce

lacquered pigeon with apple sauce and crispy gingerbread

stuffed rabbit back with pear tarte tatin

stuffed guinea fowl with grilled beetroot

kangaroo with port sauce

Christmas turkey with Grand Veneur sauce

guinea fowl with grappa

guinea fowl with dune foot and Picon sauce

guinea fowl with Pineau des Charentes

ostrich steak, root ointment, peach salsa, chard

fish and seafood

on skin baked brill with buttermilk mousseline and seaweed sauce

cod fillet with Jerusalem artchoke muslin

lobster à l’armoricaine

monk fish with sea lavender and Eastern Scheldt lobster

plaice with bisque sauce of North Sea fish

skrei with fennel puree and mashed sweet potato

turbot in coconut sauce

sea bass with bouchot mussels

wolffish with sea fennel and tomato jam

lobster in the style of Cherbourg

sea bass with yellow carrot puree

vegetarian

fondue, gourmet and grill

grilled goat cheese with cranberry dressing

cheese fondue Royal

mixed grill of the hunt

gourmet dish with game

Nederlands - français

Belgian Cuisine and more creative cooking

main course

meat & poultry

bison with Jerusalem artichoke and mushrooms

duck with peaches and lavender sauce

glazed quail with red cabbage puree and plum

duck leg confit with cactus figs sauce

lacquered pigeon with apple sauce and crispy gingerbread

stuffed rabbit back with pear tarte tatin

stuffed guinea fowl with grilled beetroot

kangaroo with port sauce

Christmas turkey with Grand Veneur sauce

guinea fowl with grappa

guinea fowl with dune foot and Picon sauce

guinea fowl with Pineau des Charentes

ostrich steak, root ointment, peach salsa, chard

fish and seafood

on skin baked brill with buttermilk mousseline and seaweed sauce

cod fillet with Jerusalem artchoke muslin

lobster à l’armoricaine

monk fish with sea lavender and Eastern Scheldt lobster

plaice with bisque sauce of North Sea fish

skrei with fennel puree and mashed sweet potato

turbot in coconut sauce

sea bass with bouchot mussels

wolffish with sea fennel and tomato jam

lobster in the style of Cherbourg

vegetarian

grilled goat cheese with cranberry dressing

fondue, gourmet and

grill

cheese fondue Royal

fish fondue

mixed grill of the hunt

gourmet dish with game

Click here and continue to game dishes as a main course

Belgian Cuisine and more creative cooking

Click here and continue to game recipes as a main course