- Starters
|
Jerusalem Artichoke with fourme d’Ambert concassenuts and confit egg yolk |
14,00€ |
|
Grated beetroot, granny Smith apple, walnuts, chicken liver. vinaigrette with zeres vinegar walnut oil and honey |
16,00€ |
| Fricassee of snails with mushrooms Viognier wine and parsley crumble | 23,00€ |
|
Cured salmon label rouge, timur berries, dill, warm potato salad shallots and lime |
21,00€ |
- Dishes
35
| Confit beer rabbit | 25,00€ |
|
Roasted meager fish with chorizo sauce and coco beans |
27,00€ |
| Boar stew with Grand veneur sauce | 33,00€ |
| Confit of lamb shank (G.F) | 31,00€ |
Snaked scallops chestnut crumble, butternut squash puree yuzu infused
- Children’s dishes (until 9)
| Confit beer rabbit | |
|
Roasted meager fish with chorizo sauce and coco beans |
- Desserts
| Selection of three cheeses refined by award wining Josiane Déal | 12,00€ |
|
Chestnut and spéculoos tiramisu |
9,00€ |
|
Black forest |
9,00€ |
|
Sweet rice desert infused with orange |
9,00€ |
| Café griottines | 8,00€ |