private chef service

Fish and seafood

Bouillabaisse.
French seafood soup.

Fish filet "Dijonnaise".
In a creamy sauce with french mustard, white wine and cappers.

Fish filet "Cardinale".
A shrimp bisque cognac sauce.

Fish filet "Meunière".
Butter and lemon sauce.

Devilled Jumbo shrimp.

Jumbo shrimp
garlic and herb butter.

Casserole of mussels
in white wine sauce.

Sesame seared tuna steak
with wasabi.

Meat dishes

Green pepper steak
Flambé with cognac

Filet Mignon "Archiduc"
creamy mushroom, cognac sauce.

Steak "Béarnaise",
tarragon sauce.

Blue cheese steak.

Original Belgian beef stew
with tropical fruit-compote.
(in dark beer marinated)

Beef stew "Bourguignon"
with veggies. (in red wine marinated)

Osso Bucco "Milanese".

Honey glazed roasted lamb leg
with gratin Dauphinois.

Roasted pork loin with steamed
petit pois, carrots and new potatoes.

Asian style pork
with mango chutney.

Ham rolls stuffed with
celery and leek, Swiss cheese gratin.

Rabbit Belgian style
(marinated in Abbey beer)

Rabbit Italian style
(white wine and olives)

Duck "a l'orange"
with white asparagus.

Chicken

Oven roasted chicken.

Asian style chicken.

Chicken "Provençal"

Indonesian Nasi Goreing.

"Bouché a la rèine",
boneless chicken and mushroom
casserole, seasoned with lemon and tarragon.

Chicken curry with pineapple.

BBQ

Whole fish "en papillotte",
stuffed with fine herbs

T-bone with "Maitre d'hotel" butter.

Vegeterians

Marinated tofu salad

Cashew nut salad

Kidney beans pie

Broccoli, cauliflower gratin

Roasted calabash risotto

Creamy spinach's crepes

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