Dips and to share

Houmous with herbs and pine nuts

Truffled Tarama salata

Serrano ham and pickles

Truffled gouda cheese

Cecina de Lèon

Starters

Roasted butternut with peanut butter

Roasted pumpkin seeds

Duck foie gras “half-cooked”

Pineapple chutney

Smoked salmon “Devilled eggs”

Smoked salmon and herbs mayonnaise

Endive salad and dried figs

Roquefort sauce and pecan

Farm snails « A la provençale »

Crushed tomatoes and basil oil

Sea bass tartare

Kiwi and soft pepper

Local farm chicken, roasted supreme

Satay sauce, Roasted sweet potatoes and pefumed rice

Minced Roast Duck fillet with figs

Sweet and sour sauce, mash potatoes

Pork belly Duroc PGI

Confit, crousty potatoes with parmesan and pancetta 

Roasted Miso Cod

Lemongrass bouillon and Pokchoï

Homemade Gnocchi with 80 m.o. parmesan

Homemade Gnocchi with truffle cream

Chateaubriand style beef fillet, mashed potatoes

Chimichurri sauce, braised shallot and bone marrow

“Aberdeen Angus” Rib-Eye steak, for 2

Béarnaise sauce, sauted baby potatoes and green salad

Sides

Mashed potatoes « Grandma »

Roasted butternut with peanut butter and roasted seeds

Perfumed rice with coconut, ginger and lemongrass

Green salad

Sauted baby potatoes with herbs

Saint-Marcellin de la Mère Richard

Chocolate tart

Pecan nuts and Timut pepper

Cheesecake

With lemons and red fruit coulis

Tropical fruits Pavlova

Mascarpone cream and passion fruit coulis

Orange blossom crème brulée

Ice cream and Sorbet

To consult the list of our allergens, click here