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. |