Our menus

Through our cuisine, we want to surprise our guests with the combination of multiple flavors and subtle aromas. It is in this idea that we select our berries and peppers, in order to sublimate the fish, meats and garnishes that we propose. Beyond the flavors, we put all our heart into the presentation of our plates because we know that the tasting begins with the eyes.

We preserve the taste for a job well done and quality craftsmanship. A cleverly dosed cuisine, berries, peppers and spices surprise, question the taste buds. We offer a menu of local wines and properties selected by us. And if you hesitate, Anne advises you and offers a tasting to help you in your choice. Each dinner invites you to meet, in a friendly atmosphere.

At the end of the service Christian enjoys leaving his piano to meet and discuss with the guests. The menu changes every three months for you to enjoy the best seasonal products.

Menu FLAVOR

34€

Mise en bouche

Tartar of tomate, Grany Smith apple, pestou, jelly of tomatepine apple with Sichuan berry, buratta mousse (G.F)
or 

Gaspacho of cucumber, goat shees cream with mint, peanuts (G.F)

Cod fillet in coconut curried sauce  (G.F)
or
Leg of rabbit confit, with Meaux mustard sauce (G.F)

 

Strawberry baba, basil liqueur, cream with vanilla Bourbon (3 €)
or
Pavlova rhubarb red fruts (G.F)
or
Panna cotta with almond milk, melon (G.F)
or

Selection of three cheeses refined by award wining cheese dairy Lou Canestéou (3 €)

Menu Gourmet

45€

Mise en bouche

Berries Timur marinated red mullet fillet  (G.F)

or

Scallops tartare and wakeme seaweed in olive oil of the Moulin Jeannons (G.F)

Sea bream fillet with vierge sauce  (G.F)
or

Medallion of veal accompanied with rhubarb (G.F)

*Our plates are served with seasonal vegetables

Strawberry baba, basil liqueur, cream with vanilla Bourbon
or
Pavlova rhubarb red fruts (G.F)

or
Panna cotta with almond milk, melon
 (G.F)

(G.F)or

Selection of three cheeses refined by award wining cheese dairy Lou Canestéou (3 €)

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