Gastronomic menu

 

Ballotine of wild boar with wild berries

Toasted brioche bread

Cranberries, wild mushrooms, walnut kernels

---

Ling back with herb crust

Shellfish consommé

---

 Mandarin sorbet

---

Fillet of hare with red Port and 4-spice sauce

Homemade potato croquette

Parsnip mousseline

---

Selection of farmhouse cheeses

 

 

Lemon cake

Chocolate and hazelnut ice cream

---

---

Price :  88€/person – 80€ without cheese

 

New Year’s Even menu

Appetizer buffet with Champagne 1er cru

Beef tartare with herbs
Crab and corn fondu
Mini éclair with organic coppa mousse from Cens
Mini snail mushrooms with garlic butter
Comté cheese and smoked duck cannelé

 

Capon terrine with pistachio and langoustines
Citrus onion jam

---

Fillet of pink sea bream with radish sauce
Spinach with farmhouse butter

---

Tutti Frutti sorbet

---

Rack of venison with red port sauce
Foie gras with mushroom duxelles
Rice croquette with baby vegetables and herbs
Pumpkin mousseline

---

Black Forest dessert

---

Price : 208 €. This price includes :

New Year’s Eve menu including champagne aperitif and matching wines with the dishes

Musical entertainment with orchestra.

New Year’s tasting buffet

Christmas menu

 

Salmon trio: gravlax, smoked and tartar
White cheese with horseradish
Quinoa salad with citrus fruit

---

Black pudding roll and caramelised apple
Lightly truffled juice

---

Mulled wine sorbet

---

Supreme of poularde (chicken),
Duxelles wild mushrooms and guanciale
Layered potato dish and forgotten vegetables
Pecorino cream and chives

---

Yule log, mango, passion fruit, coconut

---

---

Price : 88 €

Available on 24/12 evening and on 25/12 midday and evening

Sunday’s menu

 

 Pure pork fillet gravlax

---

Prawn tails, leek fondue, traditional curry sauce

---

 Mallard duck breast and confit leg
Gooseberry sauce

---

Assortment of local farmhouse cheeses (4 varieties)

---

 Apple and cinnamon crumble, hazelnut ice cream

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Saturday’s menu

 

 Small salad with smoked beef, fresh figs and walnut kernels
Pickled Bordeaux cep mushrooms

---

 Mackerel fillet cooked skin-side down, parsnip velouté
Squid ink tuile

---

 Supreme of chicken stuffed with organic coppa from Cens
Rosemary infusion
Organic vegetables

---

Assortment of local farmhouse cheeses (4 varieties)

---

 Crème brûlée with orange zest and cardamom

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Friday’s menu

 

 Trout rillette mille-feuille, shallots, flat-leaf parsley,

Rapeseed oil

---

Chicken cream soup, chervil and julienne vegetables

---

 Venison stew with red wine,
Onions, bacon and mushrooms
Pear, cranberry and ‘cwene di gatte’

---

Assortment of local farmhouse cheeses (4 varieties)

---

 Paris – Brest with praline cream

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Thursday’s menu

 

Venison carpaccio

Truffle oil and Parmesan shavings

---

Cheese and ham croquette

(cheese, Ardennes ham, vegetables and pickle sauce)

---

Lamb navarin with fresh herbs

Marinated vegetables and Duchess potatoes

---

Assortment of local farmhouse cheeses (4 varieties)

---

Pear and speculoos tiramisu

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Wednesday’s menu

 

Bluefin tuna and grapefruit tartare
Soy marinade

---

Celery steak, pea soup

Fried leeks

---

Beef strips, chimichurri sauce
French fries

---

Assortment of local farmhouse cheeses (4 varieties)

---

Chocolate charlotte

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Tuesday’s menu

 

Wild boar terrine with figs, onion jam and Liège syrup

---

Endive “tatin tart” and confit duck leg – chestnut cream

---

Haddock fillet

Paëlla-style rice and chorizo crisps

---

Assortment of local farmhouse cheeses (4 varieties)

---

Wild berry sorbet and meringue

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€

Monday’s menu

 

Beetroot and feta carpaccio

Mint oil

---

Cream of pumpkin soup

And grey shrimp bisque

---

Veal fillet cooked at low temperature

Gingerbread sauce

Mashed potatoes and vegetables

---

Assortment of local farmhouse cheeses (4 varieties)

---

Chocolate “moelleux” and vanilla ice cream

---

Formula 3-course menu (first , main course, dessert) : 48€

Additional dish : +10€