MARKET MENU
CARTE BLANCHE
(Only on Wednesday, Thursday and Friday afternoons)
Our chef’s lunch is changed on a weekly basis.
2 Amuse-bouches created by our chef
Starter
Main Course
Water
49
SUPPLEMENT:
Dessert
10
On Wednesday and Thursday evenings we invite you to
sample our ‘Carte Blanche’ menu (starter + main) 50
If you have any specific wishes (or allergies), we would be happy to alter our dishes to accommodate you.
Please inform us of any allergies in advance. Otherwise, we will be required to charge you a supplementary fee (10).
TASTING MENU
From 16 November until 22 December 2023
Thursday and Sunday: 3 – 4 – 5 – 6 or 7 courses
Friday evening and Saturday: 5 – 6 or 7 courses
3 courses 69
*4 courses 82
** 5 courses 91
*** 6 courses 105
**** 7 courses 125
“From the sea to the Durme”
CRAB “NORTH SEA”
bergamot – leek – sea buckthorn berry
*DEER “CARPACCIO”
sea lettuce – Jerusalem artichoke – ajoblanco
**SCALLOP “DIEPPE”
oxtail – Roscoff onion – miso
***PHEASANT “BRABANT”
endive – foie gras de canard – black trumpet mushroom
Signature dish
***BELLOTA “IBERICO”
salsify – mimolette – autumn truffle
HARE “DIERENDONCK”
celeriac – black pudding – lardo di collonata
CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €8 / cheese as a supplementary course €18)
BISCOFF “LA CONFIANCE”
mandarin – mascarpone – yuzu
Wine pairings for this menu (starter-starter-entrée-entrée-entrée-main)
3 courses 24 / 4 courses 33 / 5 courses 41 / 6 courses 49 / 7 courses 57
Supplementary dessert wine 8
VEGETARIAN MENU
3 courses 69
*4 courses 82
** 5 courses 91
*** 6 courses 105
**** 7 courses 125
BUTTERNUT SQUASH “ROASTED”
bergamot – leek – sea buckthorn berry
*KOHLRABI “CARPACCIO”
sea lettuce – Jerusalem artichoke – ajoblanco
**GREEN CABBAGE “FARCI”
lovage – beluga lentils – plankton
***GROUND CHICORY “GRATINATED”
OG Krystal – aubergine
****BLACK AUTUMN TRUFFLE “FARCI”
salsify – mimolette
RISOTTO “AUTUMN”
celeriac – cranberry – chestnut
CHEESE PLATTER “VAN TRICHT & ZN”
(Cheese instead of dessert €8 / cheese as a supplementary course €18)
BISCOFF “LA CONFIANCE”
mandarin – mascarpone – yuzu
Wednesday, Thursday and Sunday: 3 – 4 – 5 – 6 or 7 courses
Friday evening and Saturday: 5 – 6 or 7 courses
À LA CARTE
(for parties of 6 people or more, we serve our tasting menu)
(Wednesday, Thursday, Friday afternoon and Sunday only)
PHEASANT “BRABANT” 39
beetroot – foie gras de canard – black pudding
LANGOUSTINE “TARTARE” 44
citrus – Royal Belgian Caviar “OSCIETRA”
TRADITIONAL SHRIMP CROQUETTE FROM ZEEBRUGGE (1 I 2 pieces) 26 I 39
lettuce heart – lemon
TARTARE “WEST FLANDERS RED” 49
hijiki – Royal Belgian Caviar “Oscietra”
Signature dish
WILD TURBOT “ON THE BONE” 65
buttermilk mashed potatoes with beurre noisette – hand-peeled grey prawn – jus de crustacés
ZEEBRUGGE FISH SOUP “FAMILY RECIPE” 68
fresh fish – shellfish and crustaceans
Royal Belgian Caviar “OSCIETRA“
SOLE “MEUNIÈRE”. (daily price)
lettuce heart – fries – lime
VENISON “FILET” (per 2 persons) 95
cranberry – pommes dauphine – chicory
OEDSLACH “BY DIERENDONCK” 58
lettuce heart – hand-cut fries – choron sauce
BISCOFF “LA CONFIANCE” 18
mandarin – mascarpone – yuzu
COUPE COLONEL 15
citrus – vodka
DAME BLANCHE “A LA MINUTE” 17
chocolate Van Dender Equador 47% – whipped cream
CHEESECAKE “DE KOOLPUTTEN” 18
red currant – dulche de leche – lime
CHEESE PLATTER “MICHEL VAN TRICHT & ZN” 18
/ #dekoolputtenbrasserie
Treat yourself!
Business lunch or private dinner? Enjoy a wonderful gastronomic experience in our restaurant, located in the heart of the Waasland region.
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