• Starters
| Cream of parsnip and its candied organic egg yolks, hazelnuts | 14 € |
| Beets in different variations | 15 € |
| Fricassee of snails with mushrooms and wine viognier and parsley crumble | 24 € |
• Dishes
| Rabbit leg confit in cider | 29 € |
| Roasted lean loin with chorizo and Mogette cheese from Vendée L R | 27 € |
| Boar stew with venison sauce | 33 € |
• Desserts
| Selection of three cheeses refined by award winning cheese dairy Lou Canestéou | 14 € |
| Chestnut tiramisu | 12 € |
| Revisiting the Black Forest | 12 € |
| Cream brulee | 10 € |