Bone marrow, flower of salt, toasts   |   17.-

The gallows of the region’s sausages   |   20.- / p.p.

Rockfish soup, croutons, aioli   |   19.-

Malakoffs, saladine, Grisons dried meat   |   22.-

Mother Michel’s perfect pot, endive salad, walnuts   |   23.-

Duck foie gras au torchon, onion-cinnamon chutney, French toast   |   26.-

Stuffed snails and Bouchot mussels, au gratin with butter   |   21.-

Seasonal salad   |   8.-

Large prawns in kadaïf pastry, cottage cheese, candied lemon, fennel, risotto   |   43.-

Roasted sweetbreads, Meaux mustard, caramelized endives, gratin   |   42.-

Old fashioned steak tartare, French fries, toast   |   39.-

Beef cheek tagine with wine sauce, cumin carrots, mashed potatoes   |   40.-

Beef steak, Beurre Dumas, French fries   |   41.-

Sea bass fillet, blood orange virgin olive oil, Darphin potatoes, wasabi broccoli   |   41.-

Pike quenelle, lobster sauce, spinach, pilaf rice   |   40.-

Frog legs, parsley, French fries   |   38.-

Suggestion only in the evening :

Sole meunière cooked on bones, topping of your choice   |   52.-

Assortment of cheeses   |   14.-

Basket of meringues, double cream of Gruyère, red fruits   |   11.-

Mont Blanc, light cream, chestnut vermicelli   |   13.-

Fresh pineapple   |   8.-

Moelleux au chocolat, sorbet myrtilles   |   13.-

Rum baba, light mascarpone cream, candied fruit   |   13.-

Breton shortbread, poached pear, salted caramel ice cream   |   14.-

Praline-filled ice cream puffs, hot chocolate, whipped cream   |   14.-

Floating island, tonka bean, caramel, almonds   |   11.-

Homemade ice cream or sorbets   |   4.50 / scoop