Valentine’s day menu

Thursday February 14th

Amuses-Bouche

Smoked eel and shells, jelly of green apples, horseradish cream

Charbroiled Britanny scallops, salsify “forest” and black truffle

Sea bass with caviar, brocoli flowers

Fillet of beef and foie gras à La Royale with truffles from the Vaucluse

Pré-dessert

The flying heart of chocolate

Sweets

 

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