Sunday’s menu

 

Smoked eel rillette with turmeric

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 Egg at 64°, potato espuma, crunchy fennel salad

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 Marcassin (wild boar) stew with red wine, pear and cranberries
Baby potatoes

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Plate of cheeses from local farms (4 varieties)

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 Profiterole revisited with Granny Smith

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Saturday’s menu

 

 Poultry liver mousse, roasted bell pepper coulis, squid ink tuile

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 Trout fillet cooked on the skin, parsnip cream, trout egg

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 Veal chop with «D Tendue»beer sauce
Hasselback potatoes

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Plate of cheeses from local farms (4 varieties)

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 Pineapple tartar, lemon cream and almond slivers

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Friday’s menu

 

 Potato waffle, fromage blanc with herbs
and organic coppa from Cens

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 Creamy pumpkin soup – bisque, garlic croutons

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 Mallard duck breast and leg confit, Normandy-style sauce
Fig compote with raspberry vinegar

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Plate of cheeses from local farms (4 varieties)

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 White chocolate mousse and star anise mille-feuille

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Thursday’s menu

 

 Gravelax salmon with Guérande salt

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Caramelized chicory, chestnut cream, sliced Ardenne ham

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Beef entrecôte, chimichurri sauce
Pont-Neuf fries

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Plate of cheeses from local farms (4 varieties)

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Citrus fruit and mascarpone salad with sesame seeds

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Wednesday’s menu

 

 Cold butternut ravioli with cottage cheese and arugula pesto

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 Scampi fricassee with ratatouille-style vegetables and croutons

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Pure pork tenderloin with thyme and honey
Potato mousseline with farmhouse butter

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Plate of cheeses from local farms (4 varieties)

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Crème brulée with pear and apple flambé

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Tuesday’s menu

 

Homemade venison terrine with hazelnuts

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Creamy cabbage soup with Asian salad

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Fish of the day with watercress sauce
Vegetable and potato lasagne

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Plate of cheeses from local farms ( 4 varieties)

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Iced nougat with raspberry coulis

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Monday’s menu

 

Beef pastrami, avocado guacamole

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Cow blue cheese fondue

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 Autumn quail stuffing in puff pastry, reduced carcass juice
Medley of organic vegetables

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Plate of cheeses from local farms (4 varieties)

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Dark chocolate fondant

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Formula 3-course menu (first , main course, dessert) : 45€

Additional dish : +10€

Tasting Menu

 

Venison terrine in a crust flavoured with foie gras

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Partridge suprême, fine coppa stuffing and leg confit

Cream of marsh bean soup

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Fillet of venison, lingonberries and red port

Potato lasagne, Wild mushrooms and truffles

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Platter of cheeses from local farms*

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Tiramisu

Hazelnut praline crisp

Ardennes coffee ice cream

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6 course : 88 €

5 course , without cheese* : 80 €

 

 

Starter
Tartar of sea bass(flatfish), preserved lemon, pomegranate, rapeseed oil, flat parsley.	19,70€
Venison terrine in a crust, homemade lightly smoked foie gras.	22,50€
Partridge stuffed fine with Coppa and its leg confit Cream of bog bean soup.	25,40€
Parsley and apple creamy soup.	15,80€

Main course
Tajine with autumn vegetables and couscous.	25€
Hare fillet with mandarin sauce, almond apple and celery mousseline.	34,80€
Deer fillet with cranberry and port sauce, potato and vegetable lasagne and truffle.	40,50€
Brill (flatfish), pommes dauphines with lime, cream of red beetroot cooked in fumet.	34,20€
All dishes are served with different organic vegetables, depending on the production.
Dessert
A plate of cheeses from the region’s farms, 6 types and accompaniments	14,00€
Vanilla-flavoured crème brûlée	9,80€
Dark chocolate mousse	9,80€
Dame Blanche ice – or – Brésilienne ice	9,80€
Chocolate and hazelnut cake	11,00€

 

Kid’s menu (-12 years) (first, main course, dessert)	21,50€
The lunch for now From Monday to Friday noon 2 services : 28€ 3services : 35€
Coral lentil soup or Beef carpaccio with leek oil Shavings of farmhouse cheese or Crispy vegetables with goat’s cheese
Fennel papillote, lightly lemony cream Dauphine potatoes or Veal onglet with green pepper sauce. Red pepper brunoise or Ardennes-style trout fillets Potato and vegetable risottoy
Dessert of the day