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

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

.Goose Rillette, Onion confit, Toasted bread. 21.-

.Marinated Salmon, Beet, Horseradish. 20.-

.Perfect egg, Meurette sauce (bacon, mushrooms, red wine) 21.-

.Marinated Hareng, Potatoes in Oil. 18.-

.Saffron Bouchot Mussels cream. 18.-

.Seasonal Salad   8.-

    .The 3 fine clear oysters, Marenne Oleron n°3. 15.-

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

.Beldi Chicken  Tagine, Almonds, Grapes,  Semolina. 39.-

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

.Crispy Shrimp, Coffee, Roquefort, Sweet Potato. 38.-

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

.Sea bass fillet, Lemongrass white butter, Seasonal vegetables, Risotto 39.-

.Pan-fried Sweetbreads, Mustard seeds, Carrots, Gratin. 42.-

.Frog Legs, Parsley, French Fries     37.-

Suggestion only in the evening:

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

.Assortment of Cheeses  14.-

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

.Saint James Rum Baba, Light Mascarpone cream, Candied fruit. 15.-

.Fresh Pineapple 8.-

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

.Lemon Tartlet, Mojito Jelly, Lime. 12.-

.Chocolate fondant, Pear sorbet  12.-

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

.Homemade Ice cream or Sorbets    4,30/scoop