Francois Ducroux offers you
His entries
Carpaccio of nuts and Orval ham
Thin stripes of smoked duck on a nest of sauerkraut
Salad with bacon and poached egg
Val Dieu cheese melted on a bed of salad with Xérès oil and honey
Scampis with stew and rocket with balsamique
Cheese fondue from Herve cheese with its pear syrup
Pastry with snails prepared like in the Ardennes
Duo of grilled liver sausages with potatoes and apples
Mains
Meatballs prepared like in Liège
Salad Liégeoise
Hot pot of the area with seasonal ingredients
Rabbit leg prepared with Tchantchès beer
Rooster prepared the Nanesse way (with red Nanesse beer and sage)
Quail with pékèt and vegetables of the season
Duck’s breast in stripes with citrus fruits
Ribbed loin of lamb roasted with herbs and potatoes au gratin
Poached sirloin as you like it to be cooked
Pork cheek prepared with red beer
Ham braised in Meaux mustard
Fricasseed veal prepared the old fashioned way
Bourguignonne (meat) fondue (minimally for 2 people)
Back of codfish with horse-radish sauce
Desserts
Square of chocolate
Coffee Liégeois with pékèt
Apple-strudel with vanilla ice cream
Chocolate mousse
‘Bouquettes Liégeoises’ Pancakes with syrup
Cheese plate ‘Herve’ with apple and pear syrup
Ine bone eûrêye a turtos èt... Qu' a onk di cès djoûs, come di djusse !
Le Patron et la Patronne vous disent:
"A vos's santé... à deûs mains".