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• The Bistro Menu
• The Gastronomic Menu

The Bistro Menu

Hot and cold starters

• Eggplant, sardine potted mince, tomatoes with basil and olive oil

  (11.00 €) (9.35 £)

• Black pig terrine with dried fruits, mixed salad and pickled gherkins

  (9.50 €) (8.07 £)

• Salad of smoked trout and spring vegetables with cereals

  (13.00 €) (11.05 £)

• The Traditional Forest Crust with Mushrooms and Croutons

  (13.00 €) (11.05 £)

• "JACQUES BARNACHON" duck foie gras and lukewarm toast

  (19.00 €) (16.15 £)

Fish, Meat, Pasta and Risotto

• Tagliatelle with chorizo and langoustine bisque

  (22.00 €) (18.7 £)

• Risotto with smoked Morteau sausage and Cancoillotte cheese emulsion

  (21.00 €) (17.85 £)

• Cod back in a Comté crust and herbs, brandade with olive oil and virgin vegetables

  (21.00 €) (17.85 £)

• Cooked Trout Fillets with meunière sauce, Steamed potatoes with Herbs and

  (18.00 €) (15.3 £)

• The Back of Pollock Marinated with Aromatics, Fine Ratatouille, Fish Fumet Emulsion

  (21.00 €) (17.85 £)

• Beef Tartare, Potato Amandines Sauteed with Thyme and Garlic

  (19.00 €) (16.15 £)

• “Herdshire” Beef Entrecote, “JB” Mashed Potatoes and Seasonal Vegetables

  (29.00 €) (24.65 £)

• Eight-Hour Confit Veal Piece, Seared Mushrooms and Bacon, Confit Carrot and Eggplant Caviar

  (21.00 €) (17.85 £)

• Cooked Rosé Goose Breast, Caramelized with fir buds, white coconut beans with Espelette pepper, Dried Tomato

  (20.00 €) (17 £)

Mature cheeses

• The Trilogy of Cheeses from Our Regions

  (8.50 €) (7.23 £)

The desserts

• The traditional freshness of gentian and extract of fir buds

  (9.50 €) (8.07 £)

• The Nun with two chocolates

  (8.50 €) (7.23 £)

• The chef's cut blueberry sorbet, yogurt ice cream, crumble and cocoa tile

  (8.50 €) (7.23 £)

• Homemade peach and raspberry iced vacherin: Meringue cake

  (7.50 €) (6.38 £)

• One Ball € 3 - Two Balls € 5.5 - Three Balls € 8.50 - extra alcohol € 6

The Terroir Menu 24 €: Your starter

• Black pig terrine with dried fruits, mixed salad and pickled gherkins

The Terroir Menu 24 €: Choice of dish

• Meunière cooked trout fillets, steamed potatoes with herbs and green cabbage

• Risotto with smoked Morteau sausage and Cancoillotte emulsion

The Terroir Menu 24 €: Dessert of your choice

• Homemade peach and raspberry iced vacherin

Market Menu € 33 and € 38 with cheese: Choice of starter

• Salad of smoked trout and spring vegetables with cereals

• The Traditional Forest Crust with Mushrooms and Croutons

• Or Duck Foie Gras, "Jacques Barnachon" and Warm Toast "Supplement 6 €"

Market Menu € 33 and € 38 with cheese: Choice of main course

• The back of pollock marinated in aromatics, fine ratatouille, fish stock emulsion

• Cooked pink goose breast, caramelized with fir buds, white coconut beans with Espelette pepper, sundried tomato

Market Menu 33 € and 38 € with cheese: Cheese

• The Trilogy of Cheeses from Our Regions

Market Menu 33 € and 38 € with cheese: Dessert

• The traditional freshness of gentian and extract of fir buds

• The Nun with two chocolates

The Children's Menu that makes you grow up, up to 12 years old - € 13

• Trout fillets with meunière sauce, steamed potatoes with herbs and green cabbage

• Or Risotto with smoked Morteau sausage and Cancoillotte emulsion

• The Two Scoop Ice Cream

The Gastronomic Menu

Discover us - € 55 without cheese, € 65 with cheese

• Appetizer

• Cauliflower / Smoked Ham Rillette / Chicore Emulsion

• Marinated then Braised Octopus / Azuki Beans / Candied Vegetables in Balsamic Vinegar

• Or: Rack of Iberian Pork / Crunchy Morteau Sausage / Millefeuille of Potato with Smoked Salt / Pork Juice

• The Aged Cheese Cart

• Raspberry in Compote / Diplomat Vanilla Lime / Fresh and Roasted Tomatoes / Fresh White Mint

The essentials of the House

• Traditional Duck Foie Gras, Spicy Apple Chutney and Macvin Juice

  (28.00 €) (23.8 £)

• Wild Morels cooked in a Stew with Fresh Cream from GrandCombe des Bois and Vin Jaune from Vigneron Gahier

  (38.00 €) (32.3 £)

• Sweetbread Caramelized with Fir Honey and Balsamic Vinegar, Apple and Turnip with Curry and Creamy Apple Mash

  (46.00 €) (39.1 £)

Current suggestions

• Monkfish & Breton Lobster cooked at 50 ° / Sour Cream & Madagascar Caviar "Baerii"

  (48.00 €) (40.8 £)

The matured cheese cart

• The Aged Cheese Cart

  (17.00 €) (14.45 £)

Marie's desserts

• Raspberry in Compote / Diplomat Vanilla Lime / Fresh and Roasted Tomatoes / Fresh White Mint

  (18.00 €) (15.3 £)

• Variation of Strawberries / Basil / Mascarpone in Two Styles

  (18.00 €) (15.3 £)

• Creamy Yellow Wine / Crispy Pecan Nuts / Sponge-Cake

  (18.00 €) (15.3 £)

• Soufflé around the Fir / Freshness Vanilla Madagascar

  (18.00 €) (15.3 £)

• Gentian Chocolate Ganache / Opaline and Pistachio Financier / Fir Bud Extract / Gentian Freshness

  (19.00 €) (16.15 £)

• Ice Creams: Lemon - Nutmeg / Olive Oil - White Chocolate / Sakatia Pepper

  (12.00 €) (10.2 £)

• Sorbets: Watermelon Rosemary / Raspberry Tarragon / Strawberries Fennel

  (12.00 €) (10.2 £)

The renewal of Chef Jacques Barnachon - 3 courses € 95/4 courses € 125/5 courses € 150 - Cheese & Dessert

• Pressed Goose Foie Gras / Fir Crumble / Sakatia Pepper

• Large Langoustines in Tartare / Imperial Caviar "Baerii" / Lemon Caviar and Yuzu Vinaigrette

• Artichoke / Wild Morels / Perfect Egg

• Escalope of Foie Gras / Verjuice from Périgord / Rhubarb

• Breton Lobster in Variation / Roasted Tail in Butter / Ravioli Tongs / Yellow Wine Bisque

• Sea bass marinated in seaweed cooked at 50 ° / fennel / salicornia condiment

• Beef / Ceps / Hazelnuts / Sand Carrots / Poultry and Ceps Jus

Choice of dessert

• Variation of Strawberries / Basil / Mascarpone in Two Styles

• Creamy Yellow Wine / Crispy Pecan Nuts / Sponge-Cake

• Soufflé around the Fir / Freshness Vanilla Madagascar

• Gentian Chocolate Ganache / Opaline and Pistachio Financier / Fir Bud Extract / Gentian Freshness

• Ice Creams: Lemon - Nutmeg / Olive Oil - White Chocolate / Sakatia Pepper

Information

• Our Meats come from France, Ireland, Holland and Spain / We favor short circuits and products from our region All our dishes are likely to contain allergens We prefer to lack a product rather than choosing an inferior quality which might displease you -Rates Net Prices

Eggplant, sardine potted mince, tomatoes with basil and olive oil

(L’Aubergine, La Sardine en Rillette et Les Tomates au Basilic et Huile d’Olives )

(Eggplant, sardine potted mince, tomatoes with basil and olive oil)

Price :

11.00 € (9.35 £)

 

  (Allergen: Fishes)

Black pig terrine with dried fruits, mixed salad and pickled gherkins

(La Terrine de Cochon Noir aux Fruits Secs, Salade Mélangée et Cornichons au Vinaigre)

(Black pig terrine with dried fruits, mixed salad and pickled gherkins)

Price :

9.50 € (8.07 £)

 

Salad of smoked trout and spring vegetables with cereals

(La Salade de Truite Fumée et Légumes Printanier aux Céréales)

(Salad of smoked trout and spring vegetables with cereals)

  (Allergen: Fishes)

The Traditional Forest Crust with Mushrooms and Croutons

(La Traditionnelle Croûte Forestière aux Champignons et Croûtons)

(The Traditional Forest Crust with Mushrooms and Croutons)

"JACQUES BARNACHON" duck foie gras and lukewarm toast

(Le Foie Gras de Canard « Jacques Barnachon » et Toast Tiède )

("JACQUES BARNACHON" duck foie gras and lukewarm toast)

Tagliatelle with chorizo and langoustine bisque

(Les Tagliatelles au Chorizo et Bisque de Langoustine )

(Tagliatelle with chorizo and langoustine bisque)

Risotto with smoked Morteau sausage and Cancoillotte cheese emulsion

(Le risotto à la saucisse de Morteau fumée et émulsion de Cancoillotte)

(Risotto with smoked Morteau sausage and Cancoillotte cheese emulsion)

  (Allergen: Milk)

Cod back in a Comté crust and herbs, brandade with olive oil and virgin vegetables

(Le dos de cabillaud en croûte de comté, et herbes, brandade à l’huile d’olives et vierge de légumes )

(Cod back in a Comté crust and herbs, brandade with olive oil and virgin vegetables)

Price :

21.00 € (17.85 £)

 

  (Allergen: Fishes, Milk)

Cooked Trout Fillets with meunière sauce, Steamed potatoes with Herbs and

(Les Filets de Truite cuits Meunière, Pommes Vapeur aux Herbes et Choux Vert )

(Cooked Trout Fillets with meunière sauce, Steamed potatoes with Herbs and )

  (Allergen: Fishes, Milk)

The Back of Pollock Marinated with Aromatics, Fine Ratatouille, Fish Fumet Emulsion

(Le Dos de Lieu Mariné aux Aromates, Ratatouille Fine, Emulsion de Fumet de Poissons )

(The Back of Pollock Marinated with Aromatics, Fine Ratatouille, Fish Fumet Emulsion)

  (Allergen: Fishes)

Beef Tartare, Potato Amandines Sauteed with Thyme and Garlic

(Le Tartare de Bœuf, Pomme de Terre Amandines Sautées au Thym et à L’Ail )

(Beef Tartare, Potato Amandines Sauteed with Thyme and Garlic)

“Herdshire” Beef Entrecote, “JB” Mashed Potatoes and Seasonal Vegetables

(L’Entrecôte de Bœuf « Herdshire », Purée de Pomme de Terre « JB »et Légumes du Moment)

(“Herdshire” Beef Entrecote, “JB” Mashed Potatoes and Seasonal Vegetables)

Eight-Hour Confit Veal Piece, Seared Mushrooms and Bacon, Confit Carrot and Eggplant Caviar

(La Pièce de Veau Confite Huit Heures, Champignons et Lardons Poêlés, Carotte Confite et Caviar D’Aubergines)

(Eight-Hour Confit Veal Piece, Seared Mushrooms and Bacon, Confit Carrot and Eggplant Caviar)

Cooked Rosé Goose Breast, Caramelized with fir buds, white coconut beans with Espelette pepper, Dried Tomato

(Le Magret d’Oie cuit Rosé, Caramélisé au bourgeons de sapin, haricots coco blancs au piment d’Espelette, Tomate Séchée)

(Cooked Rosé Goose Breast, Caramelized with fir buds, white coconut beans with Espelette pepper, Dried Tomato)

The Trilogy of Cheeses from Our Regions

(La Trilogie de Fromages de Nos Régions)

(The Trilogy of Cheeses from Our Regions)

The traditional freshness of gentian and extract of fir buds

(La traditionnelle fraîcheur de gentiane et extrait de bourgeons de sapin)

(The traditional freshness of gentian and extract of fir buds)

Price :

9.50 € (8.07 £)

 

The Nun with two chocolates

(La Religieuse au deux Chocolats)

(The Nun with two chocolates)

The chef's cut blueberry sorbet, yogurt ice cream, crumble and cocoa tile

(La coupe chef sorbet myrtille, glace yaourt, crumble et tuile cacao)

(The chef's cut blueberry sorbet, yogurt ice cream, crumble and cocoa tile)

Price :

8.50 € (7.23 £)

 

Homemade peach and raspberry iced vacherin: Meringue cake

(Le vacherin glacé maison pêche et framboise)

(Homemade peach and raspberry iced vacherin: Meringue cake)

One Ball € 3 - Two Balls € 5.5 - Three Balls € 8.50 - extra alcohol € 6

(Une Boule 3 € - Deux Boules 5.5 € - Trois Boules 8.50 € - extra alcool 6€)

(One Ball € 3 - Two Balls € 5.5 - Three Balls € 8.50 - extra alcohol € 6)

 

Black pig terrine with dried fruits, mixed salad and pickled gherkins

(La terrine de cochon noir aux fruits secs, salade mélangée et cornichons au vinaigre)

(Black pig terrine with dried fruits, mixed salad and pickled gherkins)

 

Meunière cooked trout fillets, steamed potatoes with herbs and green cabbage

(Les filets de truite cuits meunière, pommes vapeur aux herbes et choux vert )

(Meunière cooked trout fillets, steamed potatoes with herbs and green cabbage)

 

  (Allergen: Fishes)

Risotto with smoked Morteau sausage and Cancoillotte emulsion

(Le Risotto à la Saucisse de Morteau Fumée et Emulsion de Cancoillotte )

(Risotto with smoked Morteau sausage and Cancoillotte emulsion)

Homemade peach and raspberry iced vacherin

(Le vacherin glacé maison pêche et framboise)

(Homemade peach and raspberry iced vacherin)

 

Salad of smoked trout and spring vegetables with cereals

(La salade de truite fumée et légumes printanier aux céréales)

(Salad of smoked trout and spring vegetables with cereals)

The Traditional Forest Crust with Mushrooms and Croutons

(La Traditionnelle Croûte Forestière aux Champignons et Croûtons)

(The Traditional Forest Crust with Mushrooms and Croutons)

Or Duck Foie Gras, "Jacques Barnachon" and Warm Toast "Supplement 6 €"

(Ou Le Foie Gras de Canard, « Jacques Barnachon » et ToastTiède « Supplément 6 € »)

(Or Duck Foie Gras, "Jacques Barnachon" and Warm Toast "Supplement 6 €")

The back of pollock marinated in aromatics, fine ratatouille, fish stock emulsion

(Le dos de lieu mariné aux aromates, ratatouille fine, émulsion de fumet de poissons )

(The back of pollock marinated in aromatics, fine ratatouille, fish stock emulsion)

 

  (Allergen: Fishes)

Cooked pink goose breast, caramelized with fir buds, white coconut beans with Espelette pepper, sundried tomato

(Le magret d’oie cuit rosé, caramélisé au bourgeons de sapin, haricots coco blancs au piment d’Espelette, tomate séchée)

(Cooked pink goose breast, caramelized with fir buds, white coconut beans with Espelette pepper, sundried tomato)

 

The Trilogy of Cheeses from Our Regions

(La Trilogie de Fromages de Nos Régions)

(The Trilogy of Cheeses from Our Regions)

The traditional freshness of gentian and extract of fir buds

(La traditionnelle fraîcheur de gentiane et extrait de bourgeons de sapin )

(The traditional freshness of gentian and extract of fir buds)

 

The Nun with two chocolates

(La Religieuse au Deux Chocolats)

(The Nun with two chocolates)

 

Trout fillets with meunière sauce, steamed potatoes with herbs and green cabbage

(Les Filets de Truite cuits Meunière, Pommes Vapeur aux Herbes et Choux Vert )

(Trout fillets with meunière sauce, steamed potatoes with herbs and green cabbage)

  (Allergen: Fishes)

Or Risotto with smoked Morteau sausage and Cancoillotte emulsion

(Ou Le risotto à la saucisse de Morteau fumée et émulsion de Cancoillotte )

(Or Risotto with smoked Morteau sausage and Cancoillotte emulsion)

 

The Two Scoop Ice Cream

(La Coupe de Glace Deux Boules)

(The Two Scoop Ice Cream)

Appetizer

(Mise en Bouche)

(Appetizer)

Cauliflower / Smoked Ham Rillette / Chicore Emulsion

(Choux Fleurs / Rillette de Jambon Fumé / Emulsion à la Chicoré)

(Cauliflower / Smoked Ham Rillette / Chicore Emulsion)

Marinated then Braised Octopus / Azuki Beans / Candied Vegetables in Balsamic Vinegar

(Poulpe Mariné puis Braisé / Haricots Azuki / Légumes Confits au Vinaigre Balsamique)

(Marinated then Braised Octopus / Azuki Beans / Candied Vegetables in Balsamic Vinegar)

Or: Rack of Iberian Pork / Crunchy Morteau Sausage / Millefeuille of Potato with Smoked Salt / Pork Juice

(Ou: Carré de Porc Ibérique / Craquant de Saucisse de Morteau / Millefeuille de Pomme de Terre au Sel Fumé /Jus de Porc)

(Or: Rack of Iberian Pork / Crunchy Morteau Sausage / Millefeuille of Potato with Smoked Salt / Pork Juice)

The Aged Cheese Cart

(Le Chariot de Fromages Affinés)

(The Aged Cheese Cart)

Raspberry in Compote / Diplomat Vanilla Lime / Fresh and Roasted Tomatoes / Fresh White Mint

(La Framboise en Compotée / Diplomate Vanille Citron Vert / Tomates Fraîches et Rôties / Fraîcheur Menthe Blanche)

(Raspberry in Compote / Diplomat Vanilla Lime / Fresh and Roasted Tomatoes / Fresh White Mint)

Traditional Duck Foie Gras, Spicy Apple Chutney and Macvin Juice

(Le Foie Gras de Canard Traditionnel, Chutney de Pomme épicé et Suc de Macvin)

(Traditional Duck Foie Gras, Spicy Apple Chutney and Macvin Juice)

Wild Morels cooked in a Stew with Fresh Cream from GrandCombe des Bois and Vin Jaune from Vigneron Gahier

(Les Morilles Sauvages cuites en Ragoût à la Crème Fraîche de GrandCombe des Bois et Vin Jaune du Vigneron Gahier)

(Wild Morels cooked in a Stew with Fresh Cream from GrandCombe des Bois and Vin Jaune from Vigneron Gahier)

Sweetbread Caramelized with Fir Honey and Balsamic Vinegar, Apple and Turnip with Curry and Creamy Apple Mash

(La Noix de Ris de Veau Caramélisée au Miel de Sapin et Vinaigre de Balsamique, Pomme et Navet au Curry et Pomme Purée Crémeuse)

(Sweetbread Caramelized with Fir Honey and Balsamic Vinegar, Apple and Turnip with Curry and Creamy Apple Mash)

Monkfish & Breton Lobster cooked at 50 ° / Sour Cream & Madagascar Caviar "Baerii"

(La Lotte & le Homard Breton cuit à 50° / Crème Acidulé & Caviar de Madagascar « Baerii »)

(Monkfish & Breton Lobster cooked at 50 ° / Sour Cream & Madagascar Caviar "Baerii")

The Aged Cheese Cart

(Le Chariot de Fromages Affinés)

(The Aged Cheese Cart)

Raspberry in Compote / Diplomat Vanilla Lime / Fresh and Roasted Tomatoes / Fresh White Mint

(La Framboise en Compotée / Diplomate Vanille Citron Vert / Tomates Fraîches et Rôties /Fraîcheur Menthe Blanche)

(Raspberry in Compote / Diplomat Vanilla Lime / Fresh and Roasted Tomatoes / Fresh White Mint)

Variation of Strawberries / Basil / Mascarpone in Two Styles

(Déclinaison de Fraises / Basilic / Mascarpone en Deux Façons)

(Variation of Strawberries / Basil / Mascarpone in Two Styles)

Creamy Yellow Wine / Crispy Pecan Nuts / Sponge-Cake

(Crémeux Vin Jaune /Croustillant Noix de Pécan / Sponge-Cake)

(Creamy Yellow Wine / Crispy Pecan Nuts / Sponge-Cake)

Soufflé around the Fir / Freshness Vanilla Madagascar

(Soufflé autour du Sapin / Fraîcheur Vanille Madagascar)

(Soufflé around the Fir / Freshness Vanilla Madagascar)

Gentian Chocolate Ganache / Opaline and Pistachio Financier / Fir Bud Extract / Gentian Freshness

(Ganache Chocolat Gentiane / Opaline et Financier Pistache / Extrait Bourgeons de Sapin / Fraîcheur Gentiane)

(Gentian Chocolate Ganache / Opaline and Pistachio Financier / Fir Bud Extract / Gentian Freshness)

Ice Creams: Lemon - Nutmeg / Olive Oil - White Chocolate / Sakatia Pepper

(Les Glaces : Citron - Noix de Muscade / Huile d’Olives - Chocolat Blanc / Poivre Sakatia)

(Ice Creams: Lemon - Nutmeg / Olive Oil - White Chocolate / Sakatia Pepper)

Sorbets: Watermelon Rosemary / Raspberry Tarragon / Strawberries Fennel

(Les Sorbets : Pastèque Romarin / Framboise Estragon / Fraises Fenouil)

(Sorbets: Watermelon Rosemary / Raspberry Tarragon / Strawberries Fennel)

Pressed Goose Foie Gras / Fir Crumble / Sakatia Pepper

(Le Pressé de Foie Gras d’Oie / Crumble au Sapin / Poivre de Sakatia)

(Pressed Goose Foie Gras / Fir Crumble / Sakatia Pepper)

Large Langoustines in Tartare / Imperial Caviar "Baerii" / Lemon Caviar and Yuzu Vinaigrette

(Les Grosses Langoustines en Tartare / Caviar Impérial « Baerii » / Vinaigrette au Citron Caviar et Yuzu)

(Large Langoustines in Tartare / Imperial Caviar "Baerii" / Lemon Caviar and Yuzu Vinaigrette)

Artichoke / Wild Morels / Perfect Egg

(Artichaut / Morilles Sauvages /Œuf Parfait)

(Artichoke / Wild Morels / Perfect Egg)

Escalope of Foie Gras / Verjuice from Périgord / Rhubarb

(Escalope de Foie Gras/ Verjus du Périgord/ Rhubarbe)

(Escalope of Foie Gras / Verjuice from Périgord / Rhubarb)

Breton Lobster in Variation / Roasted Tail in Butter / Ravioli Tongs / Yellow Wine Bisque

(Homard Breton en Déclinaison/ la Queue Rôtie au Beurre/ Pinces en Ravioles/ Bisque au Vin Jaune)

(Breton Lobster in Variation / Roasted Tail in Butter / Ravioli Tongs / Yellow Wine Bisque)

Sea bass marinated in seaweed cooked at 50 ° / fennel / salicornia condiment

(Bar de Ligne Mariné aux Algues Cuit à 50°/ Fenouil/ Condiment de Salicorne)

(Sea bass marinated in seaweed cooked at 50 ° / fennel / salicornia condiment)

Beef / Ceps / Hazelnuts / Sand Carrots / Poultry and Ceps Jus

(Bœuf/ Cèpes/ Noisettes/ Carottes des Sables/ Jus de Volaille et Cèpes)

(Beef / Ceps / Hazelnuts / Sand Carrots / Poultry and Ceps Jus)

Variation of Strawberries / Basil / Mascarpone in Two Styles

(Déclinaison de Fraises / Basilic / Mascarpone en Deux Façons)

(Variation of Strawberries / Basil / Mascarpone in Two Styles)

Creamy Yellow Wine / Crispy Pecan Nuts / Sponge-Cake

(Crémeux Vin Jaune /Croustillant Noix de Pécan / Sponge-Cake)

(Creamy Yellow Wine / Crispy Pecan Nuts / Sponge-Cake)

Soufflé around the Fir / Freshness Vanilla Madagascar

(Soufflé autour du Sapin / Fraîcheur Vanille Madagascar)

(Soufflé around the Fir / Freshness Vanilla Madagascar)

Gentian Chocolate Ganache / Opaline and Pistachio Financier / Fir Bud Extract / Gentian Freshness

(Ganache Chocolat Gentiane / Opaline et Financier Pistache / Extrait de Bourgeons de Sapin / Fraîcheur Gentiane)

(Gentian Chocolate Ganache / Opaline and Pistachio Financier / Fir Bud Extract / Gentian Freshness)

Ice Creams: Lemon - Nutmeg / Olive Oil - White Chocolate / Sakatia Pepper

(Les Glaces : Citron -Noix de Muscade / Huile d’Olives- Chocolat Blanc / Poivre Sakatia)

(Ice Creams: Lemon - Nutmeg / Olive Oil - White Chocolate / Sakatia Pepper)

Our Meats come from France, Ireland, Holland and Spain / We favor short circuits and products from our region All our dishes are likely to contain allergens We prefer to lack a product rather than choosing an inferior quality which might displease you -Rates Net Prices

(Nos Viandes proviennent de France, Irlande, Hollande et Espagne / Nous privilégions les circuits courts et produits de notre région Tous nos plats sont susceptibles de contenir des allergènes Nous préférons manquer d’un produit plutôt que de choisir une qualité inférieure qui risquerait de vous déplaire -Tarifs Prix Nets)

(Our Meats come from France, Ireland, Holland and Spain / We favor short circuits and products from our region All our dishes are likely to contain allergens We prefer to lack a product rather than choosing an inferior quality which might displease you -Rates Net Prices)

Menu of the day

Event

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