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

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

Our Christmas, New Year’s Eve and New Year’s Day Menu

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Pan fried duck foie gras with figs roasted in balsamic vinegar

Fish terrine with scallops lemon and dill

Egg poached in red burgundy wine

Marinated salmon, dill and poppy seed blinis with chantilly vodka

See the new menu