TOur chef changes the restaurant menu regularly according to what is available in order to always offer you seasonal dishes with fresh ingredients.
| Shitake and button mushrooms velouté, chestnut chips and hazelnut oil | 11 € |
| Six Laurent Tétaud N° 3 special oysters from Bourcefranc Le Chapus served with Cognac crépinette | 18 € |
| Terrine of homemade French duck foie gras, red Pineau jelly and Brioche Maison | 26 € |
| Vol au vent with supions, tomatoes and chorizo cubes | 13 € |
| Roasted monkfish medallion with smoked bacon, parsnip purée, pan-fried broccoli and basil cream | 29 € |
| Fillet of sea bream with glazed carrots, cauliflower flan and lemon beurre blanc | 33 € |
| Rib steak from France (300 g) served with baked small potatoes | 29 € |
| Duo of veal sweetbreads (NL) and kidneys (F), pan-fried autumn vegetables with herbs and reduced jus | 29 € |
| Autumn salad with chestnuts, grapes, feta and beet chips | 16 € |
| Homemade potato gnocchi with pineapple and tomato chutney | 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 | 12 € |
| Warm chocolate and Cognac tart, orange ice cream (to be ordered at the beginning of the meal). Small glass of Grand Marnier (2 cl) 3 € supplement. | 13 € |
| Apple puff pastry rose with chestnut ice cream (to be ordered at the beginning of the meal) | 11 € |
| Café/Thé gourmand with a selection of our desserts | 12 € |
| For a good service it would be better to order your dessert at the beginning of your meal. |