TOur chef changes the restaurant menu regularly according to what is available in order to always offer you seasonal dishes with fresh ingredients.
| Fresh cheese and coral lentil samosas, beetroot ketchup, salad with sprouted seeds | 9 € |
| 6 oyster N° 3 from Bourcefranc Le Chapus, bred by Laurent Tétaud, served with a sausage with added Cognac or 6 warm oysters cooked followoing the Chef's inspiration | 18 € |
| Duck foie gras (FR), strawberries with balsamico, homemade brioche bread | 25 € |
| Vol au vent of sweetbreads (NL) and Pons mushrooms with aillet | 23 € |
| Salad of cooked and raw spring vegetables, langoustine tails, rapeseed vinaigrette and Baume de Bouteville | 26 € |
| Crème brûlée with organic vanilla bean from Madagascar | 10 € |
| Frozen Vacherin with pistachio, rhubarb and gariguette strawberry | 12 € |
| Hot soufflé with Cognac and warm chocolate sauce (to be ordered at the beginning of the meal) | 12 € |
| Café gourmand with a selection of our desserts | 11 € |
| For a good service it would be better to order your dessert at the beginning of your meal. |