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Menus Choices in the menus

Menus

Choices in the menus

“Home made” courses are prepared on site from raw products. All courses are « home made ». An an exception to the "home made" principles, the crayfish and snales included in our courses are acquired cooked.

Crunchy goat’s cheese and honey with nuts

Marinated salmon with star anise and lemon vinaigrette dressing

Forest paté (with nuts and mushrooms)

Crayfish Ravioli with green vegetables and lobster sauce

Fresh and smoked salmon parfait with basil cream

South-West salad (Smoked duck filet, duck gizzard, duck slowly cooked leg, mixed salad, poached egg)

Gourmet salad: South-West salad with duck liver (foie gras) (extra 5€)

Terrine of duck liver (foie gras) (extra 7€)

Burgundy snails with morel mushrooms, snail butter and garlic cream (extra 7€)

6 special Gillardeau oysters n°3 size, depending on availability (extra 15€)

Sea bream, served in white wine sauce, with mashed potatoess

Duck filet and duck liver (foie gras) sauce, fried potatoes

Roasted veal kidney with mustard sauce, fried potatoes

Guinea fowl breast stuffed with crayfish, lobster sauce and pasta in cep mushroom sauce

Thick beef steak with green pepper sauce, fried potatoes

Lamb with cep mushroom sauce, mashed potatoes with garlic cream

Fish of the day, depending on the market

Roasted filet of sea bass in its skin, herring sauce, mashed potatoes with truffle flavor (extra 10€)

Sole meunière, potatoes (extra 15€)

Sweetbread cutlets with morel mushrooms and pasta (extra 15€)

Plate of mature cheeses, walnut and mixed salad

Ice-cream or sorbet (3 scoops of your choice), macaroon and chocolate lollipop

Spéculoos and coffee vacherin with whipped cream and meringue spires

Soufflé with Grand Marnier and Mandarin sorbet

Orange and chocolate soufflé with mandarin sorbet

Paris-Brest (Praline cream puff)

Cube of white, milk and dark chocolate

Cream profiteroles pastries