“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.
Harlequin of goat’s cheese, pepper, tomato and eggplant (aubergine) marinated in olive oil
Terrine of duck and Vire sausage (andouille), served with mixed salad
Marbled terrine of pork head with duck liver (foie gras)
Marinated salmon with star anise and lemon vinaigrette dressing
Crayfish Ravioli with green vegetables and lobster sauce