Refined French Belgian cuisine

In the beautiful heart of Mechelen you can find the new gourmet restaurant La Toque D'or.

The cuisine of restaurant La Toque D'or  takes over the classics of Norman gastronomy, but with new flavors and local products.

 

Enjoy a dinner in which local products evolve from classic French cuisine with a Flemish twist to a completely individual style.
A perfect balance where contemporary and refined French and Belgian cuisine is served.

Whatever you have to celebrate, Restaurant La Toque D'or is always an excellent choice.

The charming restaurant has for years been associated with a refined lifestyle, a place where tradition, detail and quality go hand in hand with timeless class and refinement.

A must for lovers of an authentic taste and a renewed tradition.

Meet Normandie with a Flemish twist

Chef Sam Canu has been in Belgium for 17 years. Before that, he worked in various national and international star businesses.
Get an preview of his cooking experience skills.
 

France International Belgium
  • 1990-1991: Chef de Parti Gill - Michelin 2**
  • 1992-1992: Chef de Cuisine le Bistrot de Rouen /
    Gill - Michelin 2**
  • 1993: Chef de cuisine des rotoirs
  • 1994: Chef de Cuisine Delice Time Restaurant
  • 1994-1996: Club Med commis de cuisine hot buffet Israel, chef de cuisine in Turkije, chef de cuisine Verenigde Staten
  • 1996-1998 Chef de Cuisine Wagon, Frankrijk
  • 1998-1999:  Chef de Parti Windows, Engeland, met Jacques le Rolancy M.O.F. 
  • 1999-2001: Second de Cuisine Cargo Brasserie
  • 2001-2004: Chef de Cuisine Baron Van Zon
  • 2005: Hotel Radisson Brussel ( 175 jaar België ), Chef Parti Hilton Paris, Chef Parti Sofitel Parijs, Chef Parti Holiday Parijs
  • 2005-2012: Chef de Cuisine Battenbroek brasserie
  • 2012-2013: Chef de Cuisine Restaurant Breckpot en Brasserie Montreal
  • 2013-2014: Chef de Cuisine Battenbroek Brasserie
  • 2014-2017: Chef de cuisine Brasserie de Roos

Chef cook Sam Canu invites you to his universe of tradition, details and quality to measure.
Sam Canu is constantly looking for new flavor combinations and structures.
What chef cook puts on your plate is absolutely fascinating and delicious.

Together with his very strong and passionate team, they cultivate discretion and refinement.

Cooking is a constant search for excellence,
the perfect balance between new flavor combinations and structures.

 

Come and take a look at the gold from our kitchen with as much delicacy as simplicity.

Suggestions

First Course

Carpaccio roulade€16.50

filled with steak tartar, truffle with parmesan and rocket

Desserts

Granite of Mojito€10.50

 with an espuma of gin, jelly of mint and crumble

Brownie€9.60

 

with a cream of praliné and a scoop of vanilla ice cream

Mont Blanc€9.00

"renewed"

Cooking is a constant search for excellence, the perfect balance between new flavor combinations and structures.
What Chef cook Sam Canu puts on the table is absolutely fascinating and delicious.

Main course

King crab€24.60

pappardelle with tomatoes and red pesto

Vol-au-vent€18.80

of pheasant finished with wild mushrooms

Sea bass€24.20

with a scallop of chorizo, espuma of potato and a sauce of bouillabaise with rouille

Testimonials

What do they say about us

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