Chef’s special: Sauteed scampi with red curry, coco milk, Chinese vegetables and coriander. Because it’s december there is a lot of game, like wild boar, deer and hare, on the menu in almost all of the restaurants we visit in the Belgian Ardennes. The same goes for the Radisson Blu Palace Hotel, but in Brasserie Les Saisons de Spa they have marked the vegetarian dishes, healthy choices and the regional products on the menu. We think that is a good sign.
Oven stewed pear in wine served with vanilla ice cream.