TOur chef changes the restaurant menu regularly according to what is available in order to always offer you seasonal dishes with fresh ingredients.
| Cold soup of green and red pepper bell with fresh goat cheese ice cream | 10 € |
| Large shrimps and vegetables tempura, homemade tartar sauce and ketchup | 12 € |
| Stone bass and cucumber tartar with fresh coriander and sorbet of green apple and lamb’s lettuce | 24 € |
| Home made duck foie gras (F) and fresh saisonal fruit chutney | 26 € |
| Home-made pâté terrine (French pork) with Cognac-marinated raisins, gherkins and small salad | 14 € |
| Monkfish medallions, chorizo cream, vegetable tian zns mashed potatoes | 29 € |
| Fillet of Saint Pierre with lemon risotto, pea purée and sauce vierge | 33 € |
| Rib steak from France (300 g) served with baked small potatoes | 29 € |
| Veai kidney fricassee (NL) with two mustards, panfried mushrooms and gratin dauphinois | 20 € |
| Green vegetable salad, poache egg, tomatoes, warm goat’s cheese toast and roasted pine nuts | 17 € |
| Lasagne of seasonal vegetables (eggplant, tomato, green bean, broccoli, carrot), bell pepper coulis and small lettuce salad | 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 Grand Marnier | 11 € |
| Homemade fresh fruit sorbet and icecream and citrus fruit biscuit | 12 € |
| Raspberry ice cream soufflé | 13 € |
| White chocolate dome, dark chocolate and peach ganache | 12 € |
| 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. |