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€
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€
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)
Brest pear with praline cream
Formula 3-course menu (first , main course, dessert) : 48€
Additional dish : +10€
Octopus tentacles
Coriander, lemon oil, cream of peas
Cheese and ham croquette
Lamb navarin
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€
Bluefin tuna and grapefruit tartare
Soy marinade
Soft-boiled egg, minced beef
Red wine reduction
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€
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€
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€
Starter |
|
| Ballotine of wild boar with forest fruits, brioche bread | 22,80€ |
| Lingue fillet, herb crust, shellfish consommé | 22,40€ |
| Supreme of red wild boar with confit leg, toast with foie gras and confit gizzards | 26,60€ |
| Chicory tart, «Blanc Coucou des Prés» cheese, dried fruit and maple syrup | 20,60€ |
Main course |
|
| Hare fillet, red port and four-herb sauce, potato croquette, parsnip mousseline | 34,80€ |
| Beef entrecôte, Périgourdine sauce with red wine, julienne of mushrooms with foie gras | 44,00€ |
| Duo of lemon sole, lemon verbena infusion from the garden, roasted baby potatoes |
39,80€ |
| Roasted butternut steak, pea coulis | 28,00€ |
| All dishes are served with a variety of organic vegetables, depending on the season |
|
Dessert |
|
| A plate of cheeses from the region’s farms, 6 types | 14,00€ |
| Crème brûlée, orange zest and cardamom | 10,50€ |
| Dark chocolate mousse | 10,50€ |
| Dame Blanche ice – or – Brésilienne ice | 10,50€ |
| Berry sorbet and meringue
|
10,50€
|
| Every evening, the kitchen offers you a 3-course menu
Kid’s menu (-12 years) (first, main course, dessert) |
48,00€
21,50€ |
The lunch for nowFrom Monday to Friday noon 2 services : 30€ 3services : 38€ |
|
| Chicory velouté or Oyster mushroom puff pastry with tarragon cream Sausage ravioli with herbs |
|
| Garlic-confit fennel or Beef cheeks in beer Fish & chips with tartar sauce |
|
| Mandarin sorbet or Duo of profiteroles and vanilla ice cream |
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