Menu's

Iberian « Joselito » Pata Negra Gran Reserva ham

Beef Cecina

Carpaccio of Beef, Condiments and Chips of Alpine Beaufort

Frogs’ legs casserole

12 Burgundy snails, in parsley vinaigrette with hazelnut chips

Sardinillas marinated in olive oil, citrus butter and toast

Dish of herring filets

Petrossian Tarama and Toast

Royal Crab Rillettes

Full Heart of Smoked Salmon Petrossian Cup of the Tsar

Gillardeau special N°3 oysters

Foccacia with Truffle

Homemade terrine of duck foie gras, seasonal chutney and toasted bread

Petrossian royal caviar

Beef broth with winter vegetables

Cream of today’s vegetable soup

With Truffle

With lobsters

Caviar

Monkfish in Armorican sauce, Rice Pilaf

Our Mountain Fish « Omble Chevalier », Small Vegetables

“Pot au Feu”

Duo sausages with white wine, crispy Polenta

“Melted cheese in its box”, potatoes and green salad

Creole flavour vegetable curry, rice pilaf

« Steack à Cheval »: Dry chopped Galician age, horse egg, home fries

Ballotine of poultry with morel sauce, cooked vegetables

Galabar pudding black pork of Bigorre with apples and homemade mashed potatoes

Organic Egg Scramble

Filet steak Rossini

Crushed potatoes

Today’s cooked vegetables

Wilted spinach with butter and garlic

Homemade French fries

Supplement : slithers of fresh truffle

Duck breast IGP South West

Beef Fillet New Zealand

Bavette Black Angus

± 250gr

Argentina entrecote steak

Veal Kidneys in Persillade

L-BONE of Normande beef

Check out our daily suggestions on the slates reserved for meats grilled in the fireplace

A plate of cheese matured

Cottage Cheese: natural, honey or blueberry jam

Rice pudding, vanilla and citrus

Chocolate mousse

Lost Bread

« Pochée » Pear with Warm Wine, Vanilla Ice Cream

Apple and blueberry crumble

Profiterolles: Vanilla Ice Cream, Hot Chocolate

Lemon Sorbet, Vodka, Prosecco

Fresh Fruit Plate of the Moment