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Amélys
1220

With chef Paul Fourier at the helm, the international fare of the Le Royal hotel makes it a perfect place to mix business and pleasure over a good meal. Alongside the classic dishes, the chef's signature touch can be found in the succulent glazed duck fillet with its sweet and subtle honey aromas. This dish paves the way for a delicate, well-balanced dessert, such as the airy sabayon served with hibiscus-marinated raspberries for a light finish.

Openingstijden

Maandag Lunch & Diner
Dinsdag Lunch & Diner
Woensdag Lunch & Diner
Donderdag Lunch & Diner
Vrijdag Lunch & Diner
Zaterdag Lunch & Diner
Zondag Lunch & Diner

Team

Paul Fourier Chef

Onze partners

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Public House

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Plëss

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