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

Semi-cooked duck foie gras, sweet potato chutney and toasted bread tuile.

Leek and ham

Leek confit wrapped in Limousin “cul noir” ham, béchamel sauce with flame-broiled tomme cheese.

Egg and Jerusalem artichoke

Sébastien’s organic soft-boiled egg, Jerusalem artichoke glazed with butter, supreme sauce and julienne of black Périgord truffles from the Domaine de Saleix in Sorges.

Scallops and lentils

Scallop carpaccio, lentils smoked by us and old-fashioned glazed mustard.

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Our dishes

Game

Traditional wild boar stew with a slice of pan-fried foie gras, reduced sauce like a concentrate.

Poultry

Guinea fowl breast stuffed with crayfish, cooked at low temperature then browned in butter, served with a white Pineau sauce.

Limousin pork

Cubes of “cul noir” pork shoulder, confit for 10 hours in a black garlic crust.

Fish

A new fish dish every week.

Consult the blackboard.

Chef’s suggestion

Lightly grilled Limousin beef fillet tournedos, pan-fried mushrooms, red wine jus.

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Our desserts

Chocolate and banana

Valrhona Grand Cru chocolate and banana variations, flambéed banana ice cream.

Rice and tonka bean

Rice pudding with a praline centre and tonka bean ice cream.

Peanuts and passion fruit

A plate featuring peanuts and passion fruit (moist peanut cake, passion fruit cream, salted butter caramel sauce and peanut ice cream).

Clementine and chestnut

Inspired by a clementine and chestnut Mont Blanc, with meringue twigs and mandarin sorbet.