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High quality cooking

All these tartlets everywhere!" remarks Arno Sgier, adding that he doesn't follow every trend. Instead, he kicks off the meal with a coconut curry soup, a brik pastry cube filled with quinoa and peppers, and a praline containing a bean and pumpkin mixture. He then explores cauliflower in several forms (raw and grated, cooked, and as a foam), not forgetting to place some wonderfully juicy sot-l'y-laisse simmered in poultry broth underneath and scatter a few brioche croutons on top. Then the "Grape" menu begins with a tartare, and what a class act: beneath the raw, lightly smoked beef lies traditionally prepared oxtail, accompanied by celery cream, wood sorrel leaves, pickled pearl onions, and two kinds (!) of chips made from onion and celery. Unusual yet surprisingly refined is the course featuring lotus root cooked sous vide and sautéed in butter, paired with pickled sweet melon pieces from last summer, tangy bergamot gel, a salad of celery stalks and apple, Earl Grey tea infusion, and papadum chips. Sgier clearly has no fear of butter! He also uses it to perfectly sear skate wings, combining them with broad beans, wild garlic gnocchi, and beurre blanc. Equally classic is a souffléed egg, still runny in the center, served as the perfect accompaniment to morels and spinach. When the chef serves shanks from young Ormalingen pork, you shouldn't hesitate: the meat is beautifully crisp and brown on the outside, tender and juicy within, served alongside the season's first peas and root vegetables. After the (highly recommended) cheese trolley, dessert delivers the final highlight: a scoop of strawberry sorbet with marinated rhubarb and sweet-and-sour rhubarb gel on shortcrust pastry.