HEMISPHERE X CHATEAU de soignies

GOURMAND MENU

BY VIKTORIA THIRIONET (09/03 – 14/04)

APPETIZERS

Sea bream ceviche, mango carpaccio, asparagus & coriander oil ;

Rillettes with two salmon ;

Shrimp tempura à la Saint Feuillen, light aioli, matcha, red onion pickles

STARTERS

Clams with chorizo ;

Mushroom-stuffed soup with arugula cream

MAIN COURSE

Ballotine of pollack, grapefruit carrot mousseline, carrot & pea reduction

DESSERTS

Revisited “Crème brulée”, exquisite flavours of pineapple, pomegranate and Madagascan vanilla;

Lemon sweetness, Italian meringue, crunchy biscuit & mandarin slivers

GOURMAND MENU

BY PIERRE KAISIN – MAISON RUFFUS (15/04 – 09/06)

APPETIZERS

Braised beef cheek ravioli ;

Smoked eel ;

Yuzu soy consommé

STARTERS

Grilled white asparagus from Malines, 63-degree free-range egg, bacon powder, lobster espuma ;

Lamb Mouse Polpettes with Kampot Pepper, Black Garlic Prune Chutney, Wild Herbs

MAIN COURSE

Farm poulard (Bastogne label), crayfish from our rivers, tarragon mushrooms, smoked wild garlic dauphine with Corsican coppa

DESSERTS

Fig tarte tatin and Brillât Savarin mendiants ;

Italian coffee-style tiramisu (decomposed)

GOURMAND MENU

6 SERVICES – 155€/pers.

Appetizers | 2 Starters | Main Course | 2 Desserts

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Wine pairing (not included)
Drinks on the menu available

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*This menu can be adapted to suit your dietary requirements (please specify when booking).

DOME PRIVATIZATION

Privatize your dome for up to 3pers.

Additional charge of €200 to privatize your dome for up to 3 people. Free privatization for 4 people or more.