Entrees:

Salad of quail breast and semi cooked duck foie gras

Carpaccio of sea bass with lime

Scallop and shrimp terrine

Tomato and mozzarella crumble with basil

See the menu…

White asparagus with a mousseline sauce and wafer thin ham

Salmon gravlax marinated in orange

Terrine of beef stuffed with semi-cooked duck foie gras

Goats cheese with sun dried tomatoes and black olives

See our new menu

Semi-cooked foie gras, dried duck breast, lambs lettuce and beetroot

Crumbed crab with dill, blinis and julienne of black radish

Scallops in puff pastry and fondue of leeks, curry cream

Reblochon (cheese) gratinée, onions, apples and prunes

See our new menu

Organic baked egg with creamed mushrooms

Quail salad with grapes and a raspberry vinaigrette

Tartar of bass and salmon trout, coriander and lime

Walnut cheese (trappe d’Echourgnac) ravioli, with a nage of vegetables

See the menu

The restaurant is closed for annual holidays from January 14 to Monday February 4 inclusive.
A bientôt!