Starters

  • Pumpkin Cream   11 €
  • Endives Gateau with Tatin Style Goat Cheese, Walnut Oil Dressing   12 €
  • Egg Cooked in Casserole way on his Bed of Mushroom with Toasted “foie gras”   13 €
  • Boned Pigs Trotters with Blue Cheese, Brown Olive Juice  13€
  • Turnip “Tatin” with Slice of Pan Fried “Foie Gras”  14 €
  • Scallop, Black Sausage, Apple Fruit  16 €

Main Course

  • Fresh Market Fish, Softness of sweet chestnut, Risotto  18 €
  • Fresh Market Fish Compote of Citrus Fruits, Tagliatelli   21 €
  • Greed of the Sea   22 €
  • Beef Cheek in Local Wine, Carrot  19 €
  • Supreme Guinea Fowl in Roussillon Sauce, Green Cabbage Butter  20 €
  • Veal with Maury sauce and Vegetables 21 €

Dessert

  • Pear poached in Byrrh, Hazlenut Bits, Vanilla Ice Cream   9 €
  • Icy Honey Chestnut, Citrus Fruit Juice, Supreme of Grapefruit 9 €
  • Lemon Tart Covered with meringue   10 €
  • All Chocolate Dessert  10 €
  • Velvet Chocolate Cake, Orange Marmelade 11 €
  • Cripy Biscuit Ganished with Chocolate Mousse, Banana Compote  12 €