Menu Selections

Asparagus from our region in 3 ways, smoked duck brest, hazelnut crumble and Comté shavings

Salmon smoked by us, little sour cream and pickles

Duo de betteraves en carpaccio, Granny Smith, mousse chèvre et menthe fraîche

Dug leg confit by us, sautéed porcini mushrooms and Sarladaise-style new potatoes

Fish parillada, asparagus risotto ans shellfish bisque

Choice of: mild or spicy green curry

Guinea fowl ballotine with Comté, Dauphine sweet potatoes and Porto juice

Trio of cheeses

Elderflower crème brûlée

Walnut cake and saled butter caramel

Chocolate fondant with a runny caramel center