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 the 16th January 2012
Starters:
- White-blue' beef tartar : quail egg, tomato, radish, cucumber
- Marinated mackerel : beetroot, shallot, focaccia, Charlotte potato, cucumber soup
- Sea bass : saffron risotto, bell pepper, parsley, olive
Main courses:
- Roasted cod : spinach, peas, herb crumble, water cress, shellfish gravy
- Veal steak and tongue : Jerusalem artichoke, red cabbage, turnip, candied shallot, Madeira gravy
- ‘Black leg' chicken : chiconettes, salsify, bio shiitaké, pearl onions, duck foie gras ravioli
Desserts:
- Panna cotta: pineapple, Malibu gel, coconut espuma
- Munster (cheese) : raisin bread, Poire William, Liège syrup
- Caramel and pistachio: olive oil truffle, chocolate sponge cake, ice cream
Faculty Club offers you the following 3 or 4 course menu:
- Sea bream carpaccio : espelette pepper, lime, apple, yuzu, focaccia
- North Sea crab and shrimp : spinach, potato and truffle espuma, olive oil, croûtons*
- Lamb's fillet : eggplant, carrot, black radish, sweet potato, lamb gravy
- Mascarpone : sponge cake, speculoos ice cream, chocolate mousse, macaroons
* : 4 course menu
Make a reservation
