The Menu

Crab millefeuille, leeks with curry, ginger lime sauce

Crozet risotto and it's Beaufort cheese croquette

: Vegetarian Dish

Pan-fried mushrooms with parsley, duck breast smoked by us

Terrine of foie gras IGP from the Sud-Ouest marbled with gingerbread, apple vanilla chutney, home-made brioche

Tatin of old-fashioned vegetables, shaved old mimolette, organic soft-boiled egg in a panko crust, Jerusalem artichoke cream.

: Vegetarian Dish

Veal liver and duck gizzards with Espelette pepper, broccoli mousseline, coloured carrots and cumin salsify .

Saddle of lamb stuffed with mushrooms, smoked potatoes, mushroom sauce

Pork tenderloin puff pastry with herbs, onion purée, onion confit and small vegetables and savory juice

Fish roll with kadaif, Jerusalem artichoke mousseline, crispy condiment (garlic, ginger, onions and thyme)

Caramelised millefeuille with light pistachio cream and winter red fruit cream.

Pear belle-Hélène, Oréo biscuit

Chocolate sphere, vanilla mousse, exotic fruits and hot chocolate.

Thin tart with roasted figs

Lemon yuzu macaroon

Crunchy farm goat cheese with snacked carmine, walnut oil.