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

The tomato

Torino tomato tartar, pineapple tomato tartar, balsamic reduction, mozzarella ice cream.
Bacon chips.

Duck foie gras from our producers

Rolled foie gras, veal sweetbread heart, stone fruit compote of the moment and farmhouse bread tuile.

Lamb sweetbreads

Sautéed lamb sweetbread fricassee, spring onions and oyster mushrooms deglazed with lemon juice, parsley siphon.

Red mullet

Red mullet fillets seared over a flame, herb marinade, pea and bean salad and grilled pepper espuma.

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Our dishes

Limousin beef

Heart of Limousin sirloin “like a tournedos”, just grilled, fricasseed with mushrooms (porcini and oyster mushrooms).
Juice from the trimmings in red wine.

“Label rouge” grain-fed pig

Pork ribs roasted at low temperature for 10 hours with acacia honey, cooking juices.

Duck

Barbary duck fillet in a pistachio crust, gastrique with Morello cherries.

Fish
Market fish from our fishmonger’s “Ribet Beyrand” in Limoges.

Consult the menu.

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Our desserts

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

Peach and raspberry

Peach and raspberry compote, vacuum-packed cooked peach quarters, Breton shortbread, fresh raspberries, aniseed-flavoured ice cream.

Apricot

Apricot pavlova, lavender meringue and apricot lavender sorbet.

Strawberries

A trompe l’oeil of strawberry salad, yoghurt cake and honey fromage blanc ice cream.

Cherry

Chocolate ganache, stewed cherries with vanilla, brownie finger and vanilla ice cream.