The Menu

Leek and extra old mimolette croquettes, smoked breast chips, herbs yogurt.

Crunchy southwestern IGP duck confit and its reduced juice with orange.

Saithe tartare with seaweed mustard, turmeric and Timut pepper.

Our Flemish-style Cobrieux's asparagus.

: Vegetarian Dish

IGP foie gras terrine with Pineau des Charentes and Penja pepper from Cameroon, chicory chutney.

crepinette of lamb confit with spices, vegetable couscous.

Rabbit saddle stuffed with spinaches, vegetable tatin.

Fillet of perlon gurnard, emulsion of shellfish sauce, fregola sarda.

Legume cake, pan-fried vegetables, squash seeds, celery mousseline with truffle oil.

: Vegetarian Dish

Beef tab from the Hauts de France, Grenaille potatoes marinated in hay, Voatsiperifery pepper from Madagascar's sauce.

Lemon-basil tart, PDO olive oil & basil sorbet.

A combination of white Chocolate and beetroot.

Marbled" financier" with pistachio, Dulce de Lèche, cherry ice cream.

Chocolate great vintage from Mexico (66%) cake, blackcurrant sorbet.

Paris-Brest presented as "éclair"

"Chaud Biloute" flambéed with Genièvre from Loos.