A French classic of slowly caramelised onions in a rich beef stock, served under a golden-brown puff pastry lid topped with Gruyère.
Bouillabaisse
16
The flavours of the southern French coast in a hearty bouillabaisse made with fresh fish, shellfish and crustaceans, served with rouille, toasted bread and Gruyère.
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29
It also makes a generous bouillabaisse to enjoy together.
Salads
Salads
Caesar salad
19
Grilled chicken, crisp little gem lettuce, golden croutons, Parmigiano Reggiano, a poached egg and a creamy Caesar dressing.
Niçoise salad
19
The flavours of the Côte d’Azur, featuring grilled tuna, a fresh salad, sugar snap peas, a boiled egg, tomato, olives and anchovies.
Goat’s Cheese and Apricot Salad
17
Young goat’s cheese, grilled apricot, crisp chicory, fresh lamb’s lettuce, toasted almonds and a honey and mustard vinaigrette.
Steak Tartare
21
Classic steak tartare made from hand-sliced flank steak, generously topped with a sprinkling of Parmigiano Reggiano, Ortiz anchovies, fresh herbs and crispy potato crisps, served with Pommes Allumettes.
Lunch dishes
Lunch venue
Tarte Flambée
16
Crispy Alsatian flammkuchen with crème fraîche, Gruyère, rocket and red onion. Served with Zeeland bacon or smoked salmon.
Mushroom Toast
15
A golden-brown brioche with mushrooms sautéed in butter, a soft poached egg, mature Comté, toasted almonds and delicate herbs.
Iberian Brioche & Eel
26
A golden-brown brioche with smoked eel, wafer-thin slices of Ibérico ham, lemon mayonnaise and fresh lamb’s lettuce.
Eggs Benedict
17
A golden-brown croissant, generously topped with smoked salmon, a soft poached egg, creamy hollandaise sauce, lamb’s lettuce and garden cress.
Croque Madame
14
The classic French croque made with toasted maize bread, young cheese, ham and creamy Mornay sauce, topped with Gruyère and a fried egg.
Vol-au-vent
18
Homemade puff pastry pie, generously filled with a creamy chicken ragout, mature Comté and a fresh salad of lamb’s lettuce and rocket.
Bouchot mussels
21
Traditionally farmed French bouchot mussels, prized for their delicate texture and rich flavour, prepared with pancetta, fennel and crème fraîche. Served with Pommes Allumettes and homemade cocktail sauce.
Prawns au Gratin
19
Generously sized prawns, inspired by the classic bouillabaisse from the south of France, lavishly topped with artichoke, Gruyère and smoked butter.
Desserts
Desserts
Strawberries à la Romanoff
13
Summer strawberries with a light Romanoff cream, lemon curd, crunchy almond crumble and creamy bourbon vanilla ice cream.
Peach Melba
13
Gently poached peach with fresh raspberries, raspberry coulis, creamy bourbon vanilla ice cream, a light mascarpone cream with vanilla, orange zest and sugared almonds.
Pastries
Babette’s Pastries
4,5
Delicious French tartlets made for Babette by Hof van Schoor.
Allergies or dietary requirements? Please let Babette know and we’ll take it into account when preparing the meal.
