Entrees:
Fried duck foie gras with quail fillets on skewers
Salmon gravalax marinated in beetroot and dill
Avocado and conserved tomatoes with fresh goat cheese
Puff pastry case filled with leeks and scallops with a lobster bisque
Our actual menu
Organic baked egg with duck foie gras 
Rolled dill pancake with smoked trout and crabmeat
Millefeuille of mushrooms with gorgonzola
Brawn à l’ancienne with a gribiche sauce
Christmas, New Year’s Eve and New Year’s Day Menu
Please click on the image to enlarge the menu
Our new menu
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