Starters

Velvety small pumpkin and chesnut 9 €
Thin tart of grilled vegetables with sheep’s milk cheese and honey 11 €
Spider crab bisque in shell, small ravioli with coral and meal 13 €
Home-made smoked salmon and its blinis, horseradish cream 13 €
12 Burgundy snails in garlic butter 13 €
Southwest Foie Gras terrine 18 €

Fishes

Saffron fillet of gilt-head bream,
marmalade of winter vegetables with spices 19 €
Steamed wild thick bass pickled, Beldi lemon,
glazed jerusalem artichokes balsamic vinegar 23 €

Meats

Jugged of doe French-style, grated Parmesan cheese gnocchi 19 €
Duck breast fillet with red wine and roast pears,
sweet potatoes “au gratin” and seasonal vegetables 23 €
Fillet of beef, béarnaise sauce, home-made French fries and salad 29 €

Fromages

Ripened 2 cheeses platter (bleu d’Auvergne, Comté) and its salad 8 €

Desserts

Diplomat cake with candied fruit, seasonal fresh fruit 9 €
Caramelized custard cream with Bourbon vanilla 9 €
Opera cake, vanilla ice cream 10 €
Pineapple of Victoria tart tatin, coconut sorbet 10 €
Harmony around the chocolate: glass cup chocolate ganache cream,
half-cooked chocolate, Chocolate and coffee macaroon 11 €

 

Leader Owner: Antoine Heerah
Executive leader: Roger Heerah