Seasonal menu

The terroir, our passion, our menus will be changed every three months to reflect the seasons.

A la carte menus

Main course + Dessert: €29.50
Starter + Main course: €31
Starter + Main course + Dessert: €42
Starter + Main course + Cheese + Dessert: €46

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Our starters

Duck foie gras and onion

“Mi-cuit” duck foie gras, inspired by nougat, with a compote of caramelised red onions and a small puff pastry stick.

Polenta and langoustines

Grilled polenta fingers, langoustine tails roasted with citrus, bisque of the heads served from a siphon, and fennel pickles.

Sébastien’s organic egg

Soft-boiled egg, a small spring salad of crisp vegetables, julienned duck breast dried with pepper by us. Small butter croutons.

Asparagus and mussels

White asparagus seared on the griddle, mussels in a creamy Muscadet sauce, wild garlic pesto.

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Our dishes

Duck from the Blond mountains

Duck leg from Didier’s farm, confit of duck breast prepared by us, gastrique with carrot juice.

Limousin beef

Limousin ribeye steak, lightly grilled, served with a layer of olive oil, a reduction of trimmings in red wine, and truffle shavings from the Domaine de Saleix.

Lamb

A fully boned rack of lamb, cooked like a tournedos, served with a reduced sauce infused with fresh herbs and a quenelle of aioli.

Fish

A new fish dish every week.
Consult the blackboard.

Chef’s suggestion

Medallions of veal fillet cooked in a poëllon, flambéed with cognac, served with a morel cream sauce.

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Our desserts

Chocolate and coffee

Chocolate ice cream parfait, white chocolate and coffee ganache, cocoa crumble and coffee ice cream.

Raspberry and sweetcorn

A plate featuring raspberries and sweetcorn, fresh and puréed raspberries, cornflake streusel, sweetcorn ice cream and a cloud of popcorn.

Strawberry

Strawberry nage with lime, basil panna cotta, strawberry sorbet and caramelised tuile.

Cherry and coconut

Marinated “raw-cooked” cherries, meringues and madeleine biscuits, coconut ice cream.