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

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

Green Asparagus, lemon , wild garlic |   21.-

Egg 64°c, Meurette sauce, Mushrooms, Onions, Bacon|   20.-

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

Pan-fried Artichokes, Roquefort cream, reduced balsamic vinegar, Cured Ham  |   18.-

Gyozas, Arctic Char, Crab, Saffron beurre blanc |   21.-

Seasonal salad   |   8.-

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

Crispy Halibut in Kadaïf, vegetable Tian, Red pepper |   41.-

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

Pan-fried Sweetbreads, Meaux Mustard, artichoke, gratin  |   43.-

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

Pike Quenelle, Lobster sauce, Pilaf rice, spinach  |   40.-

Confit Lamb Tagine, dried Apricots, Almonds, Ginger, Orange blossom, Saffron   |   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, Coconut Sorbet   |   13.-

Breton Shortbread, Strawberries, Pistachio, Light mascarpone cream  |   13.-

Caramelized Tarte Tatin, Cinnamon Ice cream   |   13.-

Coffee and Cocoa Tiramisù   |   12.-

Floating island, Custard, caramel, almonds, pralines   |   11.-

Homemade ice cream or sorbets   |   4.50 / scoop