Menu

Haricot Menu

During the week of 23 to 27 December, we will be serving only our 5, 6, 7 or 8-course menu for lunch and only our 7 or 8-course menu for dinner.

At Haricot, we serve a set menu, as we believe every dish deserves our full attention. We have put together a selection of five, six, seven or eight courses in which seasonal ingredients take centre stage. We also offer the option to extend your dinner.

Menu
5 courses 90 
6 courses 105 ✫
7 courses 120 ✫✫
8 courses 135 ✫✫✫

Matching drinks
5 glasses 54
6 glasses 63 ✫
7 glasses 72 ✫✫
8 glasses 81 ✫✫✫

  • Yellowfin mackerel
    foie gras, Pedro Ximénez, kombu
  • Blanc Bleu Belge Beef
    Zeeland Creuse oyster, brown butter, salty sprigs
  • Pork cheek ✫
    glazed with sweet soya sauce, beetroot and tarragon vinaigrette, spicy Dutch prawns, razor clams in gravy
  • Norway lobster ✫✫
    courgette, fenugreek, xo
  • Scallop from Dieppe
    Tyrolean speck, tandoori masala, nutritional yeast sauce
  • Veal sweetbread ✫✫✫
    cordyceps, snow peas, Paraguayo and curry sauce
  • Reebok
    marinated blueberries, mace, kale
  • Charentais melon
    Fennel fronds, water mint, tamarillo

To add to the menu

  • Cheeses from cheese refiners Van Tricht
    17
On Friday and Saturday nights  We only serve the 7- or 8-course menu.

Do you have dietary requirements or allergies? Please let us know in advance. We are happy to adapt our menu where possible (provided it is not too drastic for the menu and does not change the signature of our cuisine). Vegan is not possible. We will charge a supplementary fee in case of adjustments on the menu that are not known to us.

All-in lunch package

Four courses with amuses, four matching wines and coffee with sweet treats, for €115 per person.
 
Available at Friday, Saturday and Sunday for lunch.
www guyhouben com haricot shoot4 51