Smoked eel rillette with turmeric
Egg at 64°, potato espuma, crunchy fennel salad
Marcassin (wild boar) stew with red wine, pear and cranberries
Baby potatoes
Plate of cheeses from local farms (4 varieties)
Profiterole revisited with Granny Smith
Formula 3-course menu (first , main course, dessert) : 45€
Additional dish : +10€
Poultry liver mousse, roasted bell pepper coulis, squid ink tuile
Trout fillet cooked on the skin, parsnip cream, trout egg
Veal chop with «D Tendue»beer sauce
Hasselback potatoes
Plate of cheeses from local farms (4 varieties)
Pineapple tartar, lemon cream and almond slivers
Formula 3-course menu (first , main course, dessert) : 45€
Additional dish : +10€
Potato waffle, fromage blanc with herbs
and organic coppa from Cens
Creamy pumpkin soup – bisque, garlic croutons
Mallard duck breast and leg confit, Normandy-style sauce
Fig compote with raspberry vinegar
Plate of cheeses from local farms (4 varieties)
White chocolate mousse and star anise mille-feuille
Formula 3-course menu (first , main course, dessert) : 45€
Additional dish : +10€
Gravelax salmon with Guérande salt
Caramelized chicory, chestnut cream, sliced Ardenne ham
Beef entrecôte, chimichurri sauce
Pont-Neuf fries
Plate of cheeses from local farms (4 varieties)
Citrus fruit and mascarpone salad with sesame seeds
Formula 3-course menu (first , main course, dessert) : 45€
Additional dish : +10€
Cold butternut ravioli with cottage cheese and arugula pesto
Scampi fricassee with ratatouille-style vegetables and croutons
Pure pork tenderloin with thyme and honey
Potato mousseline with farmhouse butter
Plate of cheeses from local farms (4 varieties)
Crème brulée with pear and apple flambé
Formula 3-course menu (first , main course, dessert) : 45€
Additional dish : +10€
Homemade venison terrine with hazelnuts
Creamy cabbage soup with Asian salad
Fish of the day with watercress sauce
Vegetable and potato lasagne
Plate of cheeses from local farms ( 4 varieties)
Iced nougat with raspberry coulis
Formula 3-course menu (first , main course, dessert) : 45€
Additional dish : +10€
Beef pastrami, avocado guacamole
Cow blue cheese fondue
Autumn quail stuffing in puff pastry, reduced carcass juice
Medley of organic vegetables
Plate of cheeses from local farms (4 varieties)
Dark chocolate fondant
Formula 3-course menu (first , main course, dessert) : 45€
Additional dish : +10€
Venison terrine in a crust flavoured with foie gras
Partridge suprême, fine coppa stuffing and leg confit
Cream of marsh bean soup
Fillet of venison, lingonberries and red port
Potato lasagne, Wild mushrooms and truffles
Platter of cheeses from local farms*
Tiramisu
Hazelnut praline crisp
Ardennes coffee ice cream
5 course : 75 €
4 course , without cheese* : 65 €
Starter |
|
Green tomato carpaccio, herb oil, farmhouse cheese shavings | 15,70€ |
Half baby lobster, chimichurri butter, pan-fried sucrine (salad) | 24,80€ |
Tartelette of goat’s cheese, peas | 18,20€ |
Home-made tasting plate | 23,50€ |
Main course |
|
Salmon steak, orange and rosemary sauce, sweet potato mousseline | 28,20€ |
Pigeon, chanterelle mushrooms, potato tatin | 38,40€ |
Floumont duck breast, peach sauce, potato rose and smoked bacon | 32,60€ |
Trilogy of carrots, green olive cake, saffron sauce | 24,90€ |
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 nowFrom 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 |
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