Fig tart and pan fried duck foie gras 
Rolled dill pancake with smoked trout and crabmeat
Paris mushroom raviolis with truffle oil stock
Brawn à l’ancienne with a gribiche sauce
The menu of July / August
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
The menu of Mai / June
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
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
The 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