philippe haag - chef

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HOT DISH

Cream of Pumpkin soup
A smooth and sweet cream of soup twice beaten
and monté au beurre for a velvety finish.
alternative: instead of pumpkin, the cream could equally be
of cauliflower or asparagus when in season.

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FOLLOWED BY

Chicory salad with magret de canard fumé
Bitter chicory leaves, lardons, pain Poilane croûtons, finely chopped shallots
lightly dressed with crème fraîche, grainy mustard, red wine vinegar and
scattered with chopped parsley served with thinely sliced smoked duck breast.
It is garnished with a thick mustard dressing.
alternative: replace magret de canard with hot sliced gizzard confit.

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AND

Maroilles, baguette croûtons and walnut
Maroilles is a cheese from the Thiérache area in northern France
close to the Belgium border said to be created by a monk in the 10th century :
a square shape with brick-red, smooth, washed rind; the pâte is soft and oily;
it has a powerful aroma suggesting fermenting fruit and the flavor reminds smoky bacon.
Delicious with toasted baguette and a glass of Châteaneuf-du-Pape.
Other local cheeses: Boulette d’Avesnes (bourgogne passetoutgrain)
St Paulin (Port Salut)(young fruity bordeaux) Sire de Crecuy (cider)

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DESSERT

Flemish apple tart
A tart made of sweet shortcrust pastry and filled with cooked apple compote,
topped with sliced and neatly arranged apples and
glazed with a syrup made by cooking the apple skin with sugar.

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PETITS FOURS

Chocolate truffles
The truffle shaped ganache is first coated with
melted Belgium chocolate and then with pure cocoa powder.

Pain d’épice
This spice bread is traditionally served in the Flandres at familly parties or carnaval.