TOur chef changes the restaurant menu regularly according to what is available in order to always offer you seasonal dishes with fresh ingredients.
| Trilogy of carrot, pea and red beetroot pancakes served with a small carrot salad | 11 € |
| Six Laurent Tétaud N° 3 special oysters from Bourcefranc Le Chapus served with Cognac crépinette | 18 € |
| Home-made duck foie gras terrine from South West of France, Brioche Maison | 26 € |
| Heart of house-smoked Aquitaine sturgeon fillet, blinis and horseradish cream | 13 € |
| Blanquette of monkfish and salsify with white wine sauce, steamed potatoes | 33 € |
| Wild hake fillet with fresh herb crumble, almond and pistachio butter, variation of green vegetables and wild rice | 33 € |
| Rib steak from France (300 g), sautéed potatoes and shallot confit | 29 € |
| Slice of veal liver from Ferme des Monts Verts (F), veal jus reduced with raspberry vinegar, crushed potatoes with fresh coriander, pan-fried shitake mushrooms | 29 € |
| Mixed salad of the day (ask us for the composition of the day, subject to availability) | 16 € |
| Homemade spinach and ricotta ravioli with gorgonzola sauce (this dish cannot be ordered after 1 p.m. or 8:30 p.m. due to its made-to-order nature) | 18 € |
| Our cheese comes from local producers and from Annick's market stand in Pons. They are selected and matured by Annick. You can chose between more than fifteen different sorts of cheeses. | 12 € |
| Crème brûlée with Madagascar vanilla | 11 € |
| Assorted homemade ice creams and sorbets (to be ordered at the beginning of the meal) | 12 € |
| Homemade chocolate cookie with chocolate ice cream and mango purée | 13 € |
| For any dessert including one of our homemade ice creams and sorbets, ordering at the beginning of the meal is essential. |