White asparagus, poched egg and chives dressing 
Ravioli of burratta mozzarella, tomato and basil compote
Tartare of Saint Jacques “scalop” mango and passion-fruit
Teriyaki gazed skewered quail filet and panfried foie gras with mixed salad
Our new menu
Snails in puff pastry à la perigourdine 
Organic baked egg with foie gras
Fish quenelles with shrimps and a bisque sauce
Melted ricotta with confit of tomatoes and fresh rocket
The new menu
Breaded cabecou salade with dried magret slice and beetroot 
Terrine of scallops and prawns with a light lemon and dill sauce
Curcuma crepe with crab and black radish mayonnaise
Braised pig’s trotter, with lambs lettuce
The actual menu
Braised pig’s trotter, with lambs lettuce and beetroot 
Terrine of scallops and prawns with a light lemon and dill sauce
Blue cheese (Fourme d’Ambert) and leeks braised with cream pastry
Oysters au gratin with parsley and garlic or 6 oysters Number 3
Menu fêtes 2017
Please click on the image to enlarge the menu
