The Menu

Oyster mushrooms from Pleurette, smoked egg, garlic crumble.

: Vegetarian Dish

Southwestern IGP foie gras with Jack Daniel's, Trapper mix.

Bone marrow, hazelnuts, Dukkah mix and salad.

Burnt leek, fresh goat cheese condiment with shallots and radishes, honey vinaigrette.

: Vegetarian Dish

Roast mackerel, chickpea and spinach purée, fresh herbs and green oil.

Beef from the « Hauts de France », potatoes sautéed in parsley, red wine sauce

« D'antan » pork breast confit with spices, mashed potatoes with olive oil 18:1 Alexis Muñoz

Duckling fillet, raspberry vinegar sauce polenta with dried fruit

Coco and Azuki beans curry, roasted vegetables with Hawaiian black salt, diced « pavé des Flandres »

: Vegetarian Dish

Salmon steak, dill, lime and Granny Smith condiment, roasted butternut purée.

Declination of coloured carrots, mascarpone ice cream

Pear « belle Hélène » with praline

Meringue and lemon curd tartlet, pressed lemon sorbet

Dark chocolate 70% and milk chocolate Alunga 41% mille-feuille , chocolate ice-cream « grand cru »

Baba with amber rum, honey and hibiscus syrup, chantilly cream

PDO cheese « Herve exquis bière », onion chutney with dark beer