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

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

Duck Foie gras au Torchon, gingerbread, Caramel and bitter orange, Brioche  |   26.-

Cream of Porcini mushroom soup, Buttered croutons, strip of dried meat   |   19-

Duck Rillette, Onion and Raisin confit, Pistachio   |   23.-

Bass, Horderadish and fresh herbs  |   21.-

Creamy Burrata, Pan-fried artichoke, candied lemon  |   20.-

Seasonal salad   |   8.-

Seared Tuna, Mint-peanuts sauce, Mousseline et Risotto   |   40.-

Royal Sea Bream fillet, Virgin Lemon-Coriander, Arancinis, vegetables  |   39.-

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

Veal Tagine with Olives and Lemon, Carrots, Semolina  |   40.-

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

Veal escalope « Oreille d’Eléphant », Rucola, Mashed Potatoes and Celery   |   45.-

Royal Cod loin, Saffron white butter and mussels, crispy Shrimp, fennel   |   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.-

Lemon Tartlet, Lime, Mojito Jelly   |   13.-

Fresh pineapple   |   10.-

Moelleux au chocolat, Pistache Ice cream   |   13.-

Caramel Flan  |   11.-

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

Coffee and Amaretto creme brûlée   |   12.-

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

Homemade ice cream or sorbets   |   4.50 / scoop