Carte du mois au Grand Maur - Restaurant à Spa

TO EACH THEIR OWN FORMULA

Seasonal cuisine, an address that reflects you.

The entire Grand Maur team offers you menus designed for every moment: during the week to relax and on the weekend to enjoy yourself.

On weekdays from Tuesday to Thursday

Starter & Main course OR Main course & cheese or dessert

43€

Starter/ Main course & cheese or dessert

50€

Two Starters / Main course & cheese or dessert

65€

The weekend, Friday & Saturday

Starter/ Main course & cheese or dessert

50€

Two Starters / Main course & cheese or dessert

65€

On Friday and Saturday evenings, we exclusively offer our three or four-course package.

Discover our selection of wine

Wine/food pairing selection at the price of

10€ per serving

Selection of iced teas

5€ per serving

For starter

Green tea ‘INFUSEUR’
with algae / Verbena / Sage

For Main course

Earl Grey tea ‘DAMMAN’
with jasmine

For dessert

Rooibos ‘DAMMAN’
Vanille / Orgeat sirop

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starter main courses fromages desserts

starter

Scallops
Dieppe scallops / Celery / Apple / Toasted hazelnuts / Cider

Beef gravlax
Beef gravlax with autumn flavours / Mushrooms / Butternut squash mousse / Parmesan crumble / Spiced cream / Beetroot / Mushroom-flavoured meat jus

Half lobster
Half lobster / Passion fruit and ginger butter / Lime (sup. 10€ / p)
Whole lobster (sup. 20€)

Œuf "parfait"
Œuf "parfait" of the farmhouse "Les Poulettes de la petite Fagne" / Green Puy lentils / Potimarron squash / Pak choi / Le Sarté cheese foam

main courses

Belgian Blue beef
Rocket / Olive oil / Parmesan / “Calandra Tartufi” truffle / Confit baby potatoes
Cooked on one side only

Hake fillet
Roasted hake fillet, skin-on / Mussels and cockles / Béarnaise sauce made with shellfish jus / Leeks / Carrots / Vegetable emulsion

Wild boar from our forests
Low-temperature-cooked fillet and slow-cooked meat served with onion confit in a tartlet / Parsley root / Honey-glazed turnip / Apple / Creamy mashed potatoes / Red wine and lingonberry reduction

CHEESES

Cheese platter
Local cheese platter from "Ferme des Grandes Fagnes" / Olive oil / Rocket salad / Dried fruit / Belgian sirup "Charlier" from Thimister Clermont

DESSERTS

French toast-style brioche
French toast-style brioche / Pears / Raisins and almonds / Pear mousse / Cinnamon cream / Pear sorbet / Caramel

Vanilla Crème Brulée

Baba au rhum
Dark rum baba / Tonka bean cream / Spiced orange syrup / Citrus zest / Lemon cream

Vegetables and fruit: Jardin Orléans, Spa — organic farming • Cheese and butter: Ferme des Grandes Fagnes • Le Sarté cheese: Nathalie Thores
Eggs: Les Poulettes de la Petite Fagne • Syrup: Siroperie Charlier, Thimister-Clermont • Wild game from our forests: La Fagnarde

Do you have any allergies or a special diet? Let us know when you arrive, we will do our best to adapt your menu.

Entrées plats fromages desserts

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The restaurant is open from Tuesday to Saturday only in the evening, we serve local and seasonal cuisine.

Looking forward to welcoming you

Cécile and Gwenn

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Every Thursday ' Bring your own bottle'

Every Thursday, bring your own bottle to the restaurant.

Corkage fee of 15 euros for a 75cl bottle
A nice way to enjoy a meal with a good bottle from your own cellar

The menu of the month

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