{"id":2804,"date":"2025-11-27T01:10:50","date_gmt":"2025-11-27T01:10:50","guid":{"rendered":"https:\/\/www.lafarques.be\/our-menus\/"},"modified":"2026-04-24T10:25:02","modified_gmt":"2026-04-24T10:25:02","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>

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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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BAR DE L’\u00ceLE DE NOIRMOUTIER
From the Vend\u00e9e, Bay of Biscay, fished by the “ligneurs de l’\u00cele<\/em>
<\/strong>The fillet is marinated in local fir wood
Accompanied by confit leek greens & seaweed
Crispy cabbage & wild herbs from Goffontaine
“Saint Vincent” mousseline sauce
To accompany<\/strong>Royal Belgian Caviar<\/strong>: <\/strong>\u20ac<\/strong>15.00<\/strong><\/strong><\/strong> <\/em><\/p>

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New season
<\/u><\/strong>MORELS AT CH\u00c2TEAU-CHALON
Vin de voile du Jura, savagnin grape variety, the magic works after 6 years & 3 months<\/em>
<\/strong>Fine Jerusalem artichoke & mushroom tart from Brialmont Abbey
Bellota Iberico ham & morels with “Ch\u00e2teau-Chalon” cream<\/p>

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*Emblematic
<\/u><\/strong>SPIDER CRAB
Walter Dubois brings them to us from northern Brittany, from Erquy to here
<\/strong><\/em>Delicately shelled flesh
Green asparagus from the Loire Valley & sherry vinegar sabayon
Cabbage fricassee & sauce vierge
Juice from the heads as a light bisque<\/p>

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*SWEETBREADS
Sweetbread heart, pan-fried golden, crispy…<\/em>
<\/strong>French peas & wild lamb’s lettuce from C\u00f4te de Drolenval
Veal juice & hazelnut butter<\/p>

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SAINT-PIERRE “BRETON”
Filet en aiguillette, <\/strong>cooked in a brioche & Vieux Comt\u00e9 crust<\/strong>
Asparagus from Stephane Longlune
Sauce vierge with razor clams & salicorne<\/p>

Or<\/p>

AGNEAU DE SISTERON
From a hardy breed, the Dr\u00f4me & Provence are its origins
<\/strong>The saddle is cooked gently then roasted over an open fire
Purple artichoke & crispy “panoufles” braised for a long time
Tannic juice & the first savory marsh beans<\/p>

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

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SPRING 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>\n

BAR DE L’\u00ceLE DE NOIRMOUTIER
From the Vend\u00e9e, Bay of Biscay, fished by the “ligneurs de l’\u00cele<\/em>
<\/strong>The fillet is marinated in local fir wood
Accompanied by confit leek greens & seaweed
Crispy cabbage & wild herbs from Goffontaine
“Saint Vincent” mousseline sauce
To accompany<\/strong>Royal Belgian Caviar<\/strong>: <\/strong>\u20ac<\/strong>15.00<\/strong><\/strong><\/strong> <\/em><\/p>\n

***<\/p>\n

New season
<\/u><\/strong>MORELS AT CH\u00c2TEAU-CHALON
Vin de voile du Jura, savagnin grape variety, the magic works after 6 years & 3 months<\/em>
<\/strong>Fine Jerusalem artichoke & mushroom tart from Brialmont Abbey
Bellota Iberico ham & morels with “Ch\u00e2teau-Chalon” cream<\/p>\n

***<\/p>\n

SAINT-PIERRE “BRETON”
Filet en aiguillette, <\/strong>cooked in a brioche & Vieux Comt\u00e9 crust<\/strong>
Asparagus from Stephane Longlune
Sauce vierge with razor clams & salicorne<\/p>\n

Or<\/p>\n

AGNEAU DE SISTERON
From a hardy breed, the Dr\u00f4me & Provence are its origins
<\/strong>The saddle is cooked gently then roasted over an open fire
Purple artichoke & crispy “panoufles” braised for a long time
Tannic juice & the first savory marsh beans<\/p>\n

***<\/p>\n

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

***<\/p>\n

SPRING 2026 COLLECTION
Les Gourmandises de Louca<\/strong><\/p>\n

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":29,"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/pages\/2804\/revisions"}],"predecessor-version":[{"id":4735,"href":"https:\/\/www.lafarques.be\/en\/wp-json\/wp\/v2\/pages\/2804\/revisions\/4735"}],"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}]}}