Restaurant
Gastronomic cuisine in a contemporary setting
La Barrière de Transinne now has 28 rooms, comfortable or superior, renovated with care and modernity, combining charm, comfort and elegance.
In the kitchen, refined local dishes will make your taste buds salivate. Chef William Denayer offers a gastronomic experience based on fresh and tasty cuisine inspired by local products, while adapting to the rhythm of the seasons.
In fine weather, guests can enjoy their meal on the terrace overlooking the garden. The management will choose whether to serve indoors or outdoors depending on the weather conditions.
The restaurant has a capacity of 60 covers.
We are happy to welcome you from Wednesday to Sunday
Lunchtime service starts at 12 noon. The kitchen is open until 1.30 pm, time of the last order.
Evening service starts at 7pm. The kitchen closes at 8.30 pm, the time of the last order.
The restaurant closes at midnight from Wednesday to Saturday. On Sundays, the restaurant closes at 4.30 pm. The restaurant is closed on Monday, Tuesday, Saturday lunchtime and Sunday evening.
From 6 people onwards, we only work with a menu formula.
To guarantee availability, it is advisable to book your table by telephone on 061/65.50.37, or by using the form on this page.
Dogs are not welcome in the restaurant.
Opening hours
Open from Wednesday to Friday
From 12:00 to 14:30 and from 19:00 to 21:00.
Saturdays from 7:00 pm to 9:30 pm
Sundays from 12:00 to 2:30 p.m
Orders taken until 1:30 p.m. for lunch and 8:30 p.m. in the evening
Cloded Monday's and Tuesday's.
Booking
Book*sidebar.offresTitle
À la carte
Menus
To begin
Terrine with game crust
Pistachio-foie gras-trumpets of death
18€
Fillet of pike-perch
Winter vegetables-kumquat-yuzu
21€
Red tuna raw
Mango - avocado - sakura
30€
Scallops
33€
Woodland Muschrooms-Chicory-Spinach-truffe
Pan-fried foie gras
Butternut - plums - umeboshi
29€
To continue
Fillet of wild boar
Brussels sprouts-bacon-cranberry-chestnut
28€.
Sirloin steak
Béarnaise or pepper - french fries - salad
30€.
Fish, according to catch
Leek-seasoned samphire-herbs-pomple sauce
price of the day
Deer fillet from our hunt in two preparations
Carrots - nashi pears - black garlic - wild mushrooms
38€
To end with a sweet touch
Caribbean Chocolate
Blackberry - Blueberry - Shisot
13€
White Peach
Green Tea - Thyme - Lemon
13€
Dame Blanche
13€
Fresh cream-chocolate
Sabayon
13€
Cheese plate
15€
Menu du mois
Menu Découverte
Terrine with game crust
Pistachio - foie gras - trumpets of death
Declination of beetroot
Or
Fillet of pike-perch
Forgotten vegetables - kumquat - yuzu
***
Scallops
Woodland mushrooms - chicory - spinach - truffle
*only for the 4 course menu*
***
Fillet of Marcassin
Brussels sprouts - bacon - cranberry - chestnut
Or
Fish according to catch
Leeks - salicornia - knife seasoning - grapefruit
***
Plate of local cheeses.
Supplement 15€ (instead of dessert 10€)
***
Squash
Yoghurt and chestnut mousse
Or
Pana cota coconut
Exotic freshness - coriander
Menu served by whole table
In case of allergies or intolerances, please let us know at the time of booking.
A supplement will be charged for any changes in the menu.
Menu Prestige
Thon rouge à cru
Mangue - avocat - sakura
***
Noix de Saint Jacques
Champignons des bois - chicons - épinards - truffe
***
Foie gras poêlé
Butternut - prunes - umeboshi
***
Chevreuil de nos chasses
Le filet poêlé - racines - poires nashi - ail noir
L'épaule confite - mimolette- champignons des bois - garam masala
***
Le prélude au dessert
***
Le Dessert de notre pâtissier
Menu 6 Services à 79€ .
Menu servi par table entière
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