Menu of the Moment

Our Starters

 

 

• Puff pastry with spanich ans snails, chives sauce.

• Duck terrine with foie gras, fig confit, ceral bread.

• Octopus marinated with citrus, tomato confit, olive and lemon vinaigrette.

• Mushroom declination : Velvety mushroom with garlic ; creme brulee; oyster mushroom and gorgonzola tartlet.

 

 

 

Our Dishes

 

• Duck breast, cider and appel jus; Carrot mousseline.

• Piece of beef slices like a rib, camembert sauce ; Fries and squash flan.

• Bacon monkfish medallion, white wine emulsion; Risotto with leek.

• Pan-fried swordfish steak, citrusz cream ; Tagliatelle.

 

 

(All our meats come from C.E.E)

 

Our Cheeses Raw Milk

 

Cheese plate with salad : Comté and Camembert

 

Our Desserts

 

 

• Pear and chocolate tiramisu.

• Clementine and chestnut soaked, chestnut ice cream.

• French toast with caramelized apple, cinnamon ice cream.

• Fresh fruit salad, passion fruit sorbet; crispy tile.

 

 

 

All the chocolates present in our desserts are Valrhona.

Our ice creams and sorbets are homemade.

 

 

 

Our restaurant is closed sunday evenings, mondays ans tuesdays all day.