Those who’ve been to our restaurant have undoubtedly tasted our iconic pepper sauce. Well, there’s actually a really great story behind it… A few years ago, Michael Rewers and Caroline Stasseyns (Bistrot Du Nord) came to dine with us. I, the owner and chef, was—quite nervously—very curious to hear what they thought of the food. After dinner, they asked if I’d like to join them at their table. I could already sense it… The verdict? "Your meat is really good, but your pepper sauce isn’t at all." I thought, okay, phew, we can do something about that. I asked Michael if he had any tips for me, and to my great surprise, he said, "I’ll come over one of these days and we’ll make pepper sauce together." It’s really strange, I know, but incredibly grateful… And here begins the story of our iconic pepper sauce.

The most important thing? The basics… As with most things. Well, we’ve experimented with this base, resulting in three peppercorn sauces, each very different and unsurpassable. First, we have our black peppercorn sauce, as you know it, with crushed black pepper and a whiskey base. But we’re now proud to introduce our green peppercorn sauce, with green peppercorns and a cognac base, and our pink peppercorn sauce, with pink peppercorns and a white wine and Marsala base.

If desired, this option can also consist of just tenderloin or just beef tenderloin. The formula includes a starter and main course. Drinks and desserts are not included. The above options are, of course, also available for smaller tables of two or more.