Menu

Haricot Menu

At Haricot, we serve a set menu, because we believe each dish deserves attention. We have put together a selection of five, six or seven courses in which seasonal ingredients play the main role. We also offer the option of extending your dinner.

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

Matching drinks
45,- (4 glasses)
54,- (5 glasses)✫
63,- (6 glasses)✫✫

  • Sea bass
    young broccoli, jalapeño, kaffir lime
  • Balfegó Bluefin chutoro
    white asparagus, morels, Japanese currant weed, wild garlic
  • Pacific creuse ✫
    pork belly cooked in a broth of leeks, yakiniku, cognac
  • Norway lobster ✫✫
    courgette, fenugreek, xo
  • Zander
    smoked eel, magnolia
  • Limburg lamb
    sea lettuce, salted lemon yoghurt
  • Caramelised coconut
    rhubarb, lychee, breadmiso

To add to the menu

  • Chef's favourite
    28
    Veal sweetbread, veal cheek goulash, melting foie gras, cumin
  • Cheeses from cheese refiners Van Tricht
    17

On Friday and Saturday nights, we only serve the 7-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