“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.
Terrine of duck and Auvergne dry sausage, served with mixed salad
Crunchy goat’s cheese with quince marmalade
Marinated salmon with star anise and lemon vinaigrette dressing
Crayfish Ravioli with green vegetables and lobster sauce
Terrine of salmon and turbot fish with lobster sauce
Crunchy pork foot with wild mushrooms, liver (foie gras) sauce