Catherine and I imagined the restaurant as a timeless bubble, alive, spontaneous and warm. A culinary house where everything is delicious, passionate and emotional. Our aspiration is to please you and give you the best of ourselves.
Together with our team, we have designed an experience of several stops inspired by the season, the sea, the land, our producers, our travels and our identity.
In order to harmonise your experience, please let us know about any allergies or intolerances at the start of your meal and choose the same number of courses per table.
We hope you enjoy your meal.
Catherine, Christophe and the team.
Summer 2026 #2
Aurélien Ricaud's tomatoes, two ways
32€
Slow-confit / Marigold / Cherries / Campari
Quintessence / Basil / Sardine / Burrata
Quintessence / Basil / Sardine / Burrata
Balfegó tuna
39€
Gazpacho / Frozen mustard
Wood-fired sea bream
40€
Chickpeas / Piquillos / Suquet / Garam masala
Langoustines in two courses
90€
Signature: marinated / Cucumber / Sour cream / Smoked eel / Oscietra caviar
Grilled: Verbena / Peas / Lemon / Oscietra caviar
Grilled: Verbena / Peas / Lemon / Oscietra caviar
Turbot
60€
Oyster or lobster béarnaise, as you prefer
Roast duckling with peaches
44€
Foie gras croûtons / Pommes dauphines / Bigarade
Dry-aged Jersey beef — Ferme de la Belle Rose
85€
Roasted: Choron sauce / Fries / Salad
Tortellini / Parmesan / Summer truffle
Tartare with Oscietra caviar
Tortellini / Parmesan / Summer truffle
Tartare with Oscietra caviar
Comté "Summer Milk"
22€
Cooked with morels and vin jaune
Iced / Sobacha
Aged
Iced / Sobacha
Aged
Guanaja chocolate
22€
Raspberries …
Café liégeois
22€
Dame blanche
22€
Churned to order / Guanaja chocolate sauce / Cream
Rum Baba
22€
Vanilla / Hot-cold pineapple
Thin apple tart
22€
Butter caramel / Vanilla ice cream
Summer 2026 #2
It all begins with the brioche … Jean-Yves Bordier butter, herbed maquée.
And then, the soup …
And then, the soup …
Aurélien Ricaud's tomatoes, two ways
Slow-confit / Marigold / Cherries / Campari
Quintessence / Basil / Sardine / Burrata
Quintessence / Basil / Sardine / Burrata
Wood-fired sea bream
Chickpeas / Piquillos / Suquet / Garam masala
• Turbot
Oyster or lobster béarnaise, as you prefer
Roast duckling with peaches
Foie gras croûtons / Pommes dauphines / Bigarade
Comté "Summer Milk"
Cooked with morels and vin jaune
Iced / Sobacha
Aged
Iced / Sobacha
Aged
Cheese instead of dessert €12 - As supplement 20€
Wine pairing glass 12€ - Alcohol-free 10€
Wine pairing glass 12€ - Alcohol-free 10€
Guanaja chocolate
Raspberries…
Peps...
Violet sweet
Madeleine
"Christophe Pauly Signature"
Marinated langoustine
Cucumber / Sour cream / Smoked eel / Oscietra caviar
Supplement 35€ - Wine pairing glass 12€
The Season 100€ // Wine selection 48€ - Alcohol-free 40€
• The Season 130€ // Wine selection 60€ - Alcohol-free 50€
• The Season 130€ // Wine selection 60€ - Alcohol-free 50€
Lunch or dinner of the week
It all begins with the brioche … Jean-Yves Bordier butter, herbed maquée.
And then, the soup …
And then, the soup …
Aurélien Ricaud's tomatoes, two ways
Slow-confit / Marigold / Cherries / Campari
Quintessence / Basil / Sardine / Burrata
Quintessence / Basil / Sardine / Burrata
or
Balfegó tuna
Gazpacho / Frozen mustard
Wood-fired sea bream
Chickpeas / Piquillos / Suquet / Garam masala
or
Roast duckling with peaches
Foie gras croûtons / Pommes dauphines / Bigarade
Comté "Summer Milk"
Cooked with morels and vin jaune
Iced / Sobacha
Aged
Iced / Sobacha
Aged
As a substitute for dessert 12€ - As supplement 20€
Wine pairing glass 12€ - Alcohol-free 10€
Wine pairing glass 12€ - Alcohol-free 10€
Guanaja chocolate
Raspberries …
Peps...
Violet sweet
Madeleine
"Christophe Pauly Signature"
Marinated langoustine
Cucumber / Sour cream / Smoked eel / Oscietra caviar
Supplement 35€ - Wine pairing glass 12€
70€ per person // Wine pairing 36€ // Alcohol-free 30€
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Le Coq au Champs
Rue du Montys, 71
4557 Soheit-Tinlot
Belgium
Rue du Montys, 71
4557 Soheit-Tinlot
Belgium
T. +32 85 51 20 14
info@lecoqauxchamps.be
info@lecoqauxchamps.be
Closed Wednesday lunchtime, Saturday, Sunday, Monday lunchtime

