Welcome

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. Faculty Club is proud to welcome its 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!

KU Leuven students and personnel who visit Faculty Club can make use of the Eduroam wifi network. Click here for more information.

Faculty Club is accessible for disabled people. Please inquire at 016 32 95 00.

We also offer full fledged alternatives for vegetarians or people who need special diets. Inform our team about this and the chef will get started!

A la carte menu

New menu from the 23rd March 2015


The à la carte restaurant is open Monday to Friday for lunch and dinner.

Starters:

  • Young marinated mackerel, cucumber, bergamot, avocado, radish
  • Sauteed sea bream, confit fennel, burrata, rouille, shellfish gravy
  • Red Label bio salmon mi-cuit, couscous, beetroot, olive oil and blueberry vinaigrette
  • King crab with morels and shii také, potato espuma, olive and fleur de sel crumble
  • Chef's suggestion


Main courses:

  • Norwegian saithe, broccoli structures, confit fennel, chive butter
  • Leg of lamb medium rare, acorn squash, black garlic, parmesan cheese soufflé, rosemary gravy
  • Chef's suggestion


Desserts:

  • Fresh raspberries, raspberry sherbet, white chocolate mousse, spongecake, red fruit jelly
  • Chocolate marquise 80%, banana, passion fruit, crispy meringue
  • Dame blanche, a classic but oh so tasty


Faculty Club offers you the following menus:

3 courses

  • Sauteed sea bream, confit fennel, burrata, rouille, shellfish gravy
  • Leg of lamb medium rare, acorn squash, black garlic, parmesan cheese soufflé, rosemary gravy
  • Fresh raspberries, raspberry sherbet, white chocolate mousse, spongecake, red fruit jelly

4 courses

  • Young marinated mackerel, cucumber, bergamot, avocado, radish
  • Sauteed sea bream, confit fennel, burrata, rouille, shellfish gravy
  • Leg of lamb medium rare, acorn squash, black garlic, parmesan cheese soufflé, rosemary gravy
  • Fresh raspberries, raspberry sherbet, white chocolate mousse, spongecake, red fruit jelly

5 courses

  • Young marinated mackerel, cucumber, bergamot, avocado, radish
  • Sauteed sea bream, confit fennel, burrata, rouille, shellfish gravy
  • Red Label bio salmon mi-cuit, couscous, beetroot, olive oil and blueberry vinaigrette
  • Leg of lamb medium rare, acorn squash, black garlic, parmesan cheese soufflé, rosemary gravy
  • Fresh raspberries, raspberry sherbet, white chocolate mousse, spongecake, red fruit jelly

6 courses (dinner only)

  • Young marinated mackerel, cucumber, bergamot, avocado, radish
  • Sauteed sea bream, confit fennel, burrata, rouille, shellfish gravy
  • Red Label bio salmon mi-cuit, couscous, beetroot, olive oil and blueberry vinaigrette
  • King crab with morels and shii také, potato espuma, olive and fleur de sel crumble
  • Leg of lamb medium rare, acorn squash, black garlic, parmesan cheese soufflé, rosemary gravy
  • Fresh raspberries, raspberry sherbet, white chocolate mousse, spongecake, red fruit jelly

Business lunch 3 courses

  • Shrimp croquette with an asparagus, Belgian endive and lamb's lettuce salad
  • Norwegian cod, fried skin-side down, with green vegetables salad, peas cream and frothy anise gravy
  • Dessert made by our pastry chef

 

Make a reservation