Our signature dishes
Four dishes that have been on our menu for years. Two of them are finished at your table.
Cheese croquette
Starter
Three cheeses, each for a reason. Reypenaer XO from Woerden, matured for one to two and a half years in a warehouse dating from 1906, for the depth. Comté from Marcel Petit in the Jura, for the hazelnut and the butter. Parmigiano Reggiano for the salt and the umami. Together they give a complex flavour and a soft, creamy filling behind a golden crust. With deep-fried parsley and a wedge of lemon, nothing more.
Tarte au Boudin Basque
Starter
On our menu since we opened in 2007. Only in real summer heat does it come off for a while. Boudin from the Basque Country, made from the Ibaïama pig — born, raised and slaughtered in that same region — with onion, leek, garlic, fresh thyme flower and Basque piment. The tart is baked whole, with a layer of onion confit on top; your portion is cut from it. Alongside, cranberries, whose acidity cuts through the fat.
Canard à la Rouennaise
Main course
A whole duck from Challans, brought to the carving table and carved in front of you. The carcass goes into the silver press; from it comes, drop by drop, the juice with which the sauce is finished at your table. The dish comes in two courses and is always served for two. One of the last addresses in Antwerp where this still happens at the table.
Crêpe Suzette
Dessert
Prepared at your table, from start to finish. The waiter melts butter in the copper pan, adds sugar, orange juice and Grand Marnier, and lets it thicken. Then the pancakes go in, folded into quarters, and it is flambéed with Grand Marnier. A few orange segments over the top, and that is that.