Our menus
The menus presented are not exhaustive, they are likely to change according to the products and arrivals.
Served every day
With the lunch (except saturdays), 25 € except drinks or 32 € with two wine glasses included (entered, flat, serves)
With the dinner (except Friday and Saturday), 32 € except drinks (entered, flat, cheese, serves)
(Menus served up to 12 people)
Egg poached in a red wine sauce, bread strips and bacon tuile
OR
Sliced rabbit back cooked with mustard seeds
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Roasted pikeperch on its skin, burgundy brandy
OR
Range chicken breast roasted with tandoori, quinoa and season mushrooms
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White cottage cheese and fresh cream
OR
Selection of matured cheeses
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Cooked pear in red wine, blackcurrant sorbet
OR
Walnuts shortbread, chestnuts perfect and milk jam
OR
Citrus and fresh fruits, hibiscus syrup
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*All these dishes may be served seperately “a la carte”
Beef and lamb meets : Origine, birth, raised and killed in France - Service included
(Menus served up to 12 people)
Small quail pie, pressed juice with cocoa, figs and grapes jam, young lettuce salad
OR
Pressed duck and fat duck liver, apples and pear compote with spices,
toasted country side bread
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John dory cooked in vine leaves, lemon and fig jam, thin chickpeas mouss with olive oil
OR
Lamb filet in a ginger bread croust, autums vegetables, reduiced juice
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Fresh white cheese and fresh cream
OR
Selection of matured cheeses from Alain Hess
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In a tube, light mouss with anis seed flavour, mango compote
OR
Quince as an upsidown tart, vanilla, honey and ginger bread
OR
Citrus and fresh fruits, hibiscus syrup
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*All these dishes may be served seperately “a la carte”
Beef and lamb meets : Origine, birth, raised and killed in France - Service included
(Menus served up to 12 people)
Our sommelier also proposes the best food and wine matching
Cep mushroom :
marinated in a delicate gelly with walnuts, warm dressing with meet juice
OR
Pressed fat duck liver, poultry and lobster, apple marmalade with red wine
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Scallops and autumn truffles, potatoes risotto with parmiggiano
OR
Braised calf, rice pastille with eggplants, chestnuts mouss and cabbage
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Selection of matured cheeses from Alain Hess
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the Introduction to dessert
deserts to be ordered at the beginning of the meal
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Variation around black and white chocolate, caramel milk
OR
Passion in the heart of crousty and mellow pineapple
OR
Citrus and fresh fruits, hibiscus syrup
Beef and lamb meets : Origine, birth, raised and killed in France - Service included
