.Bone Marrow, Flower of salt, Toasts  17.-

.The Gallows of the Region’s Sausages 20.-/p.p.

.Pot Parfait of Rabbit terrine, Pistachio, Foie gras. 21.-

.Butternut squash and muscade velouté 17.-

.Coleslaw, Salmon, Horseradish, Bottarga 19.-

.Green lentils, Pan-fried foie gras escalopes. 27.-

.Butternut, Jerusalem artichoke, egg 64° 20.-

.Seasonal Salad   8.-

    .The 3 Special Hollow Oysters from Isigny, n°3. 15.-

.Pike Quenelle, Lobster sauce, White Rice, Spinach 40.-

.Chicken supreme, Foie gras sauce, Roasted squash, Gratin. 34.-

.Old Fashioned Steak Tartare, French Fries, Toast  39.-

.Half cooked red Tuna, Mint-Peanuts, Mousseline, Spring Onion 38.-

.Beef Steak, Beurre Dumas, French Fries 41.-

.Lamb Mouse Tagine, Honey and spices, Semolina, Carrots  42.-

. Whole Sole Meunière, Cooked on bones, topping of your choice 48.-

.Frog Legs, Parsley, French Fries     37.-

Suggestion only in the evening:

.Veal Chop, Porcini sauce, Mashed Potatoes, Red Cabbage 44.-

.Assortment of Cheeses  14.-

.Basket of Meringues,  Double cream of Gruyère, Red fruits    11.-

.Poached Pear, Salted butter caramel, Oreo Crumble 11.-

.Fresh Pineapple 8.-

.Apple Tatin, Caramel,  Cinnamon Ice cream 12.-

.Mont Blanc Marron, Clementine, Vanilla cream. 12.-

.Chocolate fondant, Red fruit sorbet and meringues pieces 12.-

.Floatting Island, Tonka bean, Caramel, Almonds  11.-

.Homemade Ice cream or Sorbets    4,30/scoop