Welkom

“La Traverse is een knap voorbeeld van een contemporaine brasserie. Dat geldt zowel voor het sfeervolle decor als voor de kaart, waarop Vlaamse klassiekers ge ankeerd worden door actuelere bereidingen. Het gerijpt rundervlees dat de juiste cuisson krijgt op de Josper houtskooloven is een aanrader!”

- De inspecteurs van de MICHELIN Gids

Takeaway

Vanaf nu kan je via La Traverse Boutique bestellingen online plaatsen en afhalen of thuis laten leveren.

Takeaway bestellen

Wat te doen nadat je takeaway hebt afgehaald / aan huis geleverd? Volg onze handleiding om de gerechten perfect op te warmen en te serveren.

Handleiding takeaway

Reserveren

Openingsuren

  • Maandag
  • 11u30-14u30 & 18u00-22u00
  • Dinsdag
  • 11u30-14u30 & 18u00-22u00
  • Woensdag
  • 11u30-14u30 & 18u00-22u00
  • Donderdag
  • 11u30-14u30 & 18u00-22u00
  • Vrijdag
  • 11u30-14u30 & 18u00-22u00
  • Zaterdag
  • 18u00-22u00
    Enkel na reservatie
  • Zondag
  • Gesloten

Contact

La Traverse
Hundelgemsesteenweg 580
9820 Merelbeke

Route

Tel +32 9 398 10 90
info@la-traverse.be

Handleiding gerechten La Traverse Boutique

    Algemeen

  • de gerechten bewaren op een koele plaats
  • de oven voorverwarmen op 200°
  • friteuse voorverwarmen
  • voor warme gerechten de borden verwarmen

Voor de kleine dwarsliggers

    Kinderportie balletjes in tomatensaus met frietjes

  • de balletjes in tomatensaus opwarm in de microgolf of in een pot op een zacht vuurtje
  • de frietjes afbakken (3 à 4 minuten) in de friteuse op 175°

    Kinderportie balletjes in tomatensaus met puree

  • de balletjes in tomatensaus opwarmen in de microgolf of in een pot op een zacht vuurtje
  • puree aardappelen 3 à 4 minuten opwarmen in de microgolf

    Kinderportie Vol-au-vent met frietjes

  • vol-au-vent 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de frietjes afbakken (3 à 4 minuten) in de friteuse op 175°

    Kinderportie Vol-au-vent met puree

  • vol-au-vent 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • puree aardappelen 3 à 4 minuten opwarmen in de microgolf

    Kinderportie varkenswangen met frietjes

  • varkenswangen 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de appelmoes opwarmen in de microgolf of in een pot op een zacht vuurtje
  • de frietjes afbakken (3 à 4 minuten) in de friteuse op 175°

    Kinderportie varkenswangen met puree

  • varkenswangen 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de appelmoes opwarmen in de microgolf of in een potje op een zacht vuurtje
  • puree aardappelen 3 à 4 minuten opwarmen in de microgolf

Voorgerechten

    Garnalencocktail

  • klaar

    Salade La Traverse

  • klaar

    Franse oesters Cancale

  • oesters zijn reeds geopend (naar believen peper en citroen gebruiken)

    Garnaalkroket

  • tip van de chef: de kroketjes laten ontdooien in de frigo
  • 6 minuten afbakken op 175°
  • garneren met partje citroen en gefrituurde peterselie

    Gamba

  • de gamba's zijn gepeld en gekruid
  • 4 à 5 minuten bakken in voorverwarmde oven op 200°
  • de gekonfijte tomaat op het bord leggen, daarop de gamba's
  • garneren met de platte peterselie en limoen-olie

    Carpaccio van hertenkalf

  • de carpaccio kruiden met peper, zout en olijfolie
  • de gembercrème en de rode kool in toefjes verdelen op de carpaccio
  • afwerken met het krokant bintje

    1/2 kreeft

  • de kreeft met de smekboter erop ongeveer 6 à 7 minuten opwarmen in de oven op 200°
  • de kreeft op een bord leggen en de gesmolten boter erover gieten
  • de fijne kruiden erover strooien

    Sashimi van tonijn

  • klaar

    Opgevulde porto bello

  • de opgevulde porto bello 10 à 12 minuten opwarmen in voorverwarmde oven op 200°

    Carpaccio rode biet

  • de carpaccio kruiden met peper, zout en olijfolie
  • de ansjoviscrème in toefjes verdelen over de carpaccio
  • de feta, kappertjes en jonge ui verdelen over de carpaccio

Hoofdgerechten

    Vol-au-vent met frietjes

  • Vol-au-vent 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de sla overgieten met de vinaigrette
  • de frietjes afbakken (3 à 4 minuten) in de friteuse op 175°

    Vol-au-vent met puree

  • Vol-au-vent 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de sla overgieten met de vinaigrette
  • de puree aardappelen 3 à 4 minuten opwarmen in de microgolf

    Varkenswangen met frietjes

  • Varkenswangen 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de sla overgieten met de vinaigrette
  • de frietjes afbakken (3 à 4 minuten) in de friteuse op 175°

    Varkenswangen met puree

  • Varkenswangen 7 à 8 minuten opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de sla overgieten met de vinaigrette
  • de puree aardappelen 3 à 4 minuten opwarmen in de microgolf

    Entrecôte Holsteiner met frietjes

  • de entrecote ongeveer 5 minuten opwarmen in voorverwarmde oven op 200°
  • de sla overgieten met de vinaigrette
  • de frietjes afbakken (3 à 4 minuten) in de friteuse op 175°

    Entrecôte Holsteiner met rozemarijnaardappelen

  • de entrecote ongeveer 5 minuten opwarmen in voorverwarmde oven op 200°
  • de wintergroentjes opwarmen in de microgolf of opwarmen in een pot op een zacht vuurtje
  • de rozemarijnaardappelen samen met het vlees in de oven opwarmen

    Saltimbocca frascati

  • de saltimbocca 3 à 4 minuten opwarmen in de voorverwarmde oven op 200°
  • de spinazie en verse pasta 3 à 4 minuten opwarmen in de microgolf
  • de saus opwarmen in een sauspannetje (niet alles, reserve als er iets fout loopt)

    Filet van hertenkalf

  • de groene kool en pastinaak opwarmen in de microgolf
  • de hazerugfilet met boschampignons ongeveer 5 minuten opwarmen in de voorverwarmde oven op 200°
  • de amandelpoffers 3 à 4 minuten afbakken in de friteuse

    Fazant klassiek potje op tafel (2 pers)

  • de appeltjes, veenbessen, rode kool en gratin, borst en boutjes ongeveer 6 à 7 min opwarmen in een voorverwarmde oven van 200°
  • saus opwarmen in een potje op het vuur

    Papillot van zeebaars

  • de papillot 8 à 9 minuten opwarmen in de voorverwarmde oven op 200°
  • de nicola aardappelen opwarmen in de microgolf

    Kortgebakken coquilles

  • sint-jacobsvruchten kort opwamen in een voorverwarmde oven van 200°
  • de risotto opwarmen in de microgolf
  • de butternutcrème in een potje op het vuur opwarmen
  • de witte wijnsaus in een potje op het vuur opwarmen

    Kortgebakken tonijn

  • de tonijn 2 à 3 minuten opwarmen in de voorverwarmde oven op 200°
  • de garnituren samen opwarmen in de microgolf

    1/1 kreeft

  • de kreeft met de smekboter erop ongeveer 6 à 7 minuten opwarmen in de oven op 200°
  • de rozemarijnaardappelen apart opwarmen in de oven
  • de kreeft op een bord leggen en de gesmolten boter erover gieten
  • de fijne kruiden erover strooien

Disclaimer

Heerenhuys bv
Hundelgemsesteenweg, 580
9820 Merelbeke Belgium
Enterprise number: BE0891898271

1. General Data Protection Regulation

La Traverse appreciates your interest in its activities and your visit to its website. It is important for us that you not feel uncertain when visiting our website and we wish to ensure that you clearly understand what is done with the personal data that you share with us.

    Your personal data, including your e-mail address, will be used as follows:

  • we save the information collected within the framework of an information request only for the period necessary in order to formulate a response. This information is kept for no longer than necessary.
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Our website contains links to other websites that do not belong to La Traverse. La Traverse is not responsible for the way personal data is dealt with by such websites.

The European General Data Protection Regulation of 27 April 2016 (hereafter abbreviated 'GDPR') imposes on the natural person who or the legal entity which determines the purposes and means of the processing of personal data (the controller) the obligation to provide information to the natural persons whose personal data are being processed (the data subjects).

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The content of this website is protected by copyright. The copyrights belong to La Traverse, its members and its partners. All rights are reserved. Unless indicated otherwise, information from the website (including but not limited to text, presentations, illustrations, photos and sound) may not be copied, transferred, distributed or saved without the advance written consent of La Traverse. Modifications to the content of the site are prohibited. Parts of the site contain illustrations that fall expressly under the copyright of the members.

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La Traverse is free to change the terms and conditions of use at any time by republishing them on this website. The terms and conditions of use are in accordance with Belgian law and disputes will be settled in accordance with this same law. In the event that a part of these terms and conditions of use should be declared by a court with applicable jurisdiction to be invalid or unenforceable, the part of the terms and conditions of use involved will be regarded as having lapsed, while the remaining provisions of these terms and conditions of use will remain fully valid and effective.