Do you and your party want to have a meeting in the very best circumstances and with all modern comforts? Or would you simply like to treat your guests to a delightful culinary experience? Perhaps, you might even seek to combine both? Then the age-old historic setting of the Faculty Club provides a fitting, contemporary solution. Hostess Tine Verhelst, manager of the Faculty Club, is proud to welcome her guests to the beautifully restored buildings of the Grand Beguinage, offering every modern convenience to meet the needs of even the most demanding visitor. The site has been recognised as UNESCO world heritage since 2000.
Faculty Club offers:
- a professional conference- and meetingservice
- a restaurant "à la carte"
- a perfect organisation of your banquets and receptions
Leuven‘s historical and vibrant town centre is only a short walk away.
We welcome you to this unique location!
A la carte menu
New menu from 30th June 2010
Starters:
- Frog's legs : cauliflower, soy, rucola
- Sauteed sole : couscous, 2 x tomato, peppers
- Tartar of ‘Hollandse maatjes': Granny Smith apple, fresh herbs, cucumber
Main courses:
- Grilled veal : new potatoes, summer mushrooms, green asparagus, dragon gravy
- Summer roebuck: 2 x cherry, rhubarb, waffle potatoes
- Cod : Spanish pasta, ‘Mojama' tuna, tomato, pepper, olive
Desserts:
- Strawberry tasting : crème brûlée, strawberry soup, strawberry salad, ice cream
- ‘Pina Colada': coconut cream, rhum granité, 2 x pineapple
- Café glacé : mocha ice cream, mascarpone and amaretto foam, macarons
Faculty Club offers you the following 3 or 4 course menu:
- Plaice ‘goujonettes' : quinoa, chives, mango, cucumber, tomato
- Halibut : black radish, peas, sea aster, salicornia, foam of sea food*
- ‘Blanc-bleu' filet : 2 x cauliflower, broccoli, green asparagus, red wine sauce with shallots
- Belgian strawberry : rhubarb, orange, Grand Marnier, basil, vanilla ice cream
* : 4 course menu
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