{"id":2804,"date":"2025-11-27T01:10:50","date_gmt":"2025-11-27T01:10:50","guid":{"rendered":"https:\/\/www.lafarques.be\/our-menus\/"},"modified":"2026-08-20T12:17:33","modified_gmt":"2026-08-20T12:17:33","slug":"our-menus","status":"publish","type":"page","link":"https:\/\/www.lafarques.be\/en\/restaurant-2\/our-menus\/","title":{"rendered":"Our menus"},"content":{"rendered":"\t\t
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Seasonal suggestions\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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HU\u00ceTRE CREUSE “GILLARDEAU”
The Gillardeau family raises its oysters in Bourcefranc, in the Marennes-Ol\u00e9ron basin
<\/strong>On ice: 3 pieces (\u20ac 13.00) & 6 pieces (\u20ac 25.00)<\/p>\n

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ROYAL BELGIAN CAVIAR
For over 20 years, Turnhout has been producing high-quality, environmentally friendly Belgian caviar
<\/strong>Potato blinis & sour cream
\u2610 30g (\u20ac75.00) \u2610 50g (\u20ac125.00) \u2610 125g (\u20ac265.00)<\/p>

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PALETA DE COCHON IBERIQUE BELLOTA 100%
30 months of slow maturation
<\/strong>Arturo S\u00e1nchez, in the region of Castilla y Le\u00f3n, in the west of Spain (Salamanca)
15g (\u20ac9,00)

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Equilibre Menu (Lunch)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Equilibre menu consists of 3 courses, according to the Chef\u2019s inspiration.
It is available at lunchtime, from Wednesday to Friday, at \u20ac59\/person.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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Grand Menu Lafarques<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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MEDITERRANEAN BLUEFIN TUNA
Line-caught, “Yellowfin Albacore” tuna, “as big as a man”<\/strong>
Thin, crispy tart of raw bluefin tuna with pollen
Cherry tomato & Cavaillon melon
The sweetness and acidity of an Ard\u00e8che apricot
Olive oil with finger lime
As an accompaniment<\/strong>\u202f<\/strong>Royal Belgian Caviar<\/strong>\u202f<\/strong>\u20ac<\/strong> 15.00<\/strong>\u200b<\/strong> <\/p>

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An Unlikely Pairing
<\/u><\/strong>GALICIAN OCTOPUS & OXTAIL FROM THE MISSE FARM
The tenderness of Galician octopus grilled on the BBQ<\/strong>
Shredded oxtail \u201cBurgundy-style\u201d \u201d
Swiss chard greens with pistou
Spring onion and wild herb salad<\/p>

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*”BLUE” LOBSTER
Its scarlet color gives no hint of its Breton origins
<\/strong>Crispy Parmesan shortbread
Wrinkled tomatoes “forgotten” in the oven all night \u2026
Fresh tomato and raspberry pur\u00e9e
Lobster coral sabayon<\/p>

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* DUCK FOIE GRAS
A beautiful, thick slice pan-seared in just a minute<\/strong>
\u201cNew Season\u201d beet pickles
Burgundy blackcurrant coulis
Elderberry and beet sauce vierge<\/p>

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“WILD” TURBOT
Walter Dubois brings them to us from northern Brittany, all the way from Erquy to here<\/strong>
Crispy fillet “like a Viennese” with roasted hazelnuts
“Butter & Green” beans
Creamy chanterelle sauce<\/p>

Or<\/p>

IBERIAN BELLOTA PRESA
Cut from the shoulder, an exceptional cut of meat, 100% Iberian breed<\/strong>
Roasted over high heat
Paimpol clams & Breton artichokes with fresh herbs
\u201cRed butter\u201d<\/p>

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TASTING OF RAW-MILK AGED CHEESES
Supplement \u20ac17 or \u20ac9 instead of dessert<\/p>

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SUMMER 2026 COLLECTION
: Les Gourmandises de Louca<\/strong><\/p>

Chef Tucki and his team can adapt the menu to suit your allergies & specific dietary requirements<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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*Grand Lafarques Menu, 5 courses: \u20ac118.00\/person
Wine pairing: \u20ac58.00\/person<\/strong><\/p>

*Grand Lafarques Menu, 6 courses: \u20ac130.00\/person
Wine pairing: \u20ac68.00\/person<\/strong><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Renaissance Menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This menu is available on Wednesday, Thursday, Friday lunchtime and Sunday lunchtime<\/em><\/p>

MEDITERRANEAN BLUEFIN TUNA
Line-caught, “Yellowfin Albacore” tuna, “as big as a man”
<\/strong> Thin, crispy tart of raw bluefin tuna with pollen
Cherry tomato & Cavaillon melon
The sweetness and acidity of an Ard\u00e8che apricot
Olive oil with finger lime
As an accompaniment<\/strong>\u202f<\/strong>Royal Belgian Caviar<\/strong>\u202f<\/strong>\u20ac<\/strong> 15.00<\/strong>\u200b<\/strong> <\/p>

***<\/p>

An Unlikely Pairing
<\/u><\/strong>GALICIAN OCTOPUS & OXTAIL FROM THE MISSE FARM
The tenderness of Galician octopus grilled on the BBQ<\/strong>
Shredded oxtail \u201cBurgundy-style\u201d \u201d
Swiss chard greens with pistou
Spring onion and wild herb salad<\/p>

***<\/p>

“WILD” TURBOT
Walter Dubois brings them to us from northern Brittany, all the way from Erquy to here<\/strong>
Crispy fillet “like a Viennese” with roasted hazelnuts
“Butter & Green” beans
Creamy chanterelle sauce<\/p>

Or<\/p>

IBERIAN BELLOTA PRESA
Cut from the shoulder, an exceptional cut of meat, 100% Iberian breed<\/strong>
Roasted over high heat
Paimpol clams & Breton artichokes with fresh herbs
\u201cRed butter\u201d<\/p>

***<\/p>

TASTING OF RAW-MILK AGED CHEESES
Supplement \u20ac17 or \u20ac9 instead of dessert<\/p>

***<\/p>

SUMMER 2026 COLLECTION
: Les Gourmandises de Louca<\/strong><\/p>

Chef Tucki and his team can adapt the menu to suit your allergies & specific dietary requirements<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Renaissance Menu, 4 courses: \u20ac104.00\/person
Wine pairing: \u20ac48.00\/person<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Seasonal suggestions HU\u00ceTRE CREUSE “GILLARDEAU”The Gillardeau family raises its oysters in Bourcefranc, in the Marennes-Ol\u00e9ron basinOn ice: 3 pieces (\u20ac 13.00) & 6 pieces (\u20ac 25.00) *** ROYAL BELGIAN CAVIARFor over 20 years, Turnhout has been producing high-quality, environmentally friendly Belgian caviarPotato blinis & sour cream\u2610 30g (\u20ac75.00) \u2610 50g (\u20ac125.00) \u2610 125g (\u20ac265.00) *** […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3221,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2804","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/pages\/2804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/comments?post=2804"}],"version-history":[{"count":40,"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/pages\/2804\/revisions"}],"predecessor-version":[{"id":4889,"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/pages\/2804\/revisions\/4889"}],"up":[{"embeddable":true,"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/pages\/3221"}],"wp:attachment":[{"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/media?parent=2804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}