Olivier Le Petit Bistro

Three Zeeland oysters prepared with tomato, vodka, and horseradish.

Gougères containing parmesan cream, mustard seeds, and cumin.

Salmon cakes served with aïoli, ponzu dressing, and crispy chili.

Three beef skewers seasoned with sesame, ketjap, and lime.

Bekegemse foie gras and Belgian beef served with fig compote and brioche.

Lobster spring rolls served with vermicelli, aioli, and cucumber.

Hamachi crudo with confit ginger, daikon, and sesame dressing.

French parmentier soup containing potato, leek, and smoked eel.

Buttermilk mashed potatoes topped with a poached egg and grey shrimps.

Bekegem duck breast served with ‘nduja, radicchio, and king oyster mushroom.

Tournedos à la Brabantçonne with braised chicory, Fine Champagne, and fondant potato.

Wild sea bass served with celeriac, roasted leek, and mussels.

Cod served with cauliflower, white miso, and beurre blanc.

Chicken ballotine with Jerusalem artichoke, preserved lemon, and vin jaune.

Tiramisu featuring mascarpone mousse and chocolate crumble.

Sticky toffee pudding made with Medjool dates and pecan ice cream.

Chocolate magnum with caramel and white chocolate crumble.

Crème caramel flavored with Bourbon vanilla and praline.

Coupe Colonel consisting of lemon sorbet and Belvedere vodka.