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

Our producers’ duck foie gras and cauliflower

Pan-fried foie gras escalope, Dubarry cream, country bread tuile and purple cauliflower pickles.

Chassenon Maine snails

Small grey snails pan-fried with bacon, in a crispy garlic and parsley corolla.

Trout and squash

Trout cutlets smoked by us, grilled butternut espuma in a nest of spaghetti squash and cheddar tuile.

Veal sweetbreads and mushrooms

Crispy veal sweetbread fingers, chicken mousseline with mushrooms, small enoki mushroom bush. Veal jus with black trumpet mushrooms.

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Our dishes

Beef

Pressed beef cheek in red wine, shredded, concentrated cooking juices.

Rabbit and quince

Rabbit saddle stuffed with quince, cooked at low temperature then browned in butter, rosemary jus.

Game

Plancha-cooked venison fillet tournedos ‘cooked like beef’ with pepper sauce and a hint of cranberries.

Fish

A new fish dish every week.

Consult the blackboard.

Suggestion of the moment

Scallop fricassee with seasonal flavours.

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Our desserts

The ice creams accompanying these desserts are made in-house.

Chocolate and walnut

Dark chocolate ganache, financier biscuit, walnut ice cream, crispy chocolate twigs.

Fig

Small millefeuille with fig confit, raw and cooked figs, gingerbread ice cream.

Pear of the moment (Williams, Conference, etc.)

Poached pear with coffee beans, Breton shortbread, sorbet and light pear mousse.

Hazelnut baba

Moist hazelnut cake. Soaked like a baba. Hazelnut and praline cream, bourbon vanilla ice cream.