During the autumn hunting season there’s a lot of exitement in our kitchen. It’s all about perfect quality and great tastes. It’s a mixture of different elements, sweet, sour, spicy flavours. Something a classical menu cannot always propose. The Octobre kitchen is a mix from different seasons and elaborate techniques from the chef. Many key elements are important on your plate: the perfect roasting of the game, the sauce and 4 to 6 side dishes of which one is the famous home made Spätzle.
Menu chasse de La Clef d’Or
Wild boar home terrine with Armagnac, black trumpets, onion preserve
Deer carpaccio, hazelnut and parmesan shavings
Noisette of venison with hunter’s sauce
Roasted hare fillet with sauce with shallots and pinot noir de Bursinel
Saint-Hubert ice cream cup with nuts
and pears with wine
Chestnut vermicelli, vanilla ice cream,
Autumn-inspired gourmet plate
Our hunting dishes are served with our Saint-Hubert garnish: brussels sprouts, prunes with bacon, red cabbage, quince, cranberry jam, pear, mushrooms, ice chestnuts, homemade spätzlis.