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