Seasonal menu

A la carte menus

Main course + dessert: €29
Starter + main course: €31
Starter + main course + dessert: €41.50
Starter + Main course + Cheese + Dessert: €46

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Our starters

Duck foie gras from our producers

Lingot of “semi-cooked” foie gras with a red pineau veil, “apple raspberry” gingerbread club and condiments

Scallops

Scallops “plancha”, just pearly, with coloured cauliflower in mousse and brulé

Sweetbreads

Sweetbread cutlets roasted in butter, pan-fried mushrooms and smoked potato espuma

Yellowfin or white tuna

Like a gravelax with red cabbage and sesame seeds, toadstool baked in the oven then flambéed, beetroot ketchup

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Our dishes

“Label rouge” free-range chicken

The leg “like a ballotine” stuffed with fine chestnuts and trumpets of the dead, cooked at a low temperature, short juices from the trimmings

Local pig

Cheeks preserved for 10 hours in dark beer from the Michard house and honey from the apiary

Veal

Pan-fried medallions of veal flambéed in Armagnac with a reduction of morel mushroom and crayfish jus

Fish
(Ribet Beyrand fishmonger in Limoges)

A new fish idea every week. Consult the menu

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The chef’s idea

Only à la carte or sup menu 6€
€28

Limousin entrecôte (around 300g), just grilled, shallot confit, meat jus with Moëlle dices

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Our desserts

Cognac chocolate coffee

Moelleux with coffee and espresso gel, dark chocolate ganache and Cognac ice cream

Williams or Comisse pear

Pear confit with chestnut cream on a bed of crumble ‘kalamansi pear’ sorbet and chestnut mousse

Grapes

Grapes just simmered in a Muscat de Frontignan wine, tangy apple compote, mulled wine sorbet, gavotte crisp

Figs

Fig tartlet, vanilla poached fig and prickly pear sorbet