T’OUD KONIJNTJE
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This restaurant has been a family history for over 55 years. Patricia Desmedt picked up the furnaces following her mother and grandmother. The kitchen is a matter of women, but the men are not left because Franck, the brother holds as a sommelier. A contemporary setting, a living room, a traditional, warm and friendly atmosphere, a restaurant, a beautiful terrace is also at your disposal in the summer. On the menu: it is a truly enchanting festival! In entry, odawara goose liver slices, swimming of asparagus and horseradish cream, followed by a calf tongue duo ravigote and a calf of calf in the juice of young carrots or still dos bar on the skin, baguette baguette of lettuce lettuce, dry butter in meat juice. Impeccable presentation and divine flavours! An unforgettable moment to offer or offer (gift check on the website).
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