from The Sea
Sole baked in herb butter (approx.
Pot au feu of sole in a dill sauce
Baked turbot with shallot, topped with a cream of carrots
Braised turbot with leek and black truffle from the Perigord
Herb-crusted cod fillets with roasted green asparagus
Cod fillets with classic French mousseline sauce and Ostend grey shrimps
Pot au feu of fish served with vegetables and a white wine sauce
Chef’s Jumbo Shrimps
Jumbo shrimps with a crustacean bisque sauce and vegetable julienne
Brill fillets with a Champagne sauce and seasonal vegetables
Brill fillets with grain mustard sauce and caramelized chicory
Scampi in a light apple curry sauce.
To place your order, please send us an email
at the following address: