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

Asparagus

Local asparagus cooked just before serving, langoustine tails plancha, light mayonnaise in a siphon

Duck foie gras

Monts de Blond duck foie gras and beef cheek in a pressé condiment with glazed gherkin, red onion pickles

Tartare

Tartar of sea bream, avocado and langoustine, redcurrant gel, goat’s cheese faisselle with herbs

Vol au vent

Vol au vent garnished with spring vegetables and crabmeat, Limousin tome panna cotta, balsamic vinegar reduction

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Our dishes

Pork breast

Pork breast “Au grain” Label rouge cooked for 10 hours on the rind, glazed with walnut cream

The supreme

Low-temperature guinea fowl supreme snacked on the skin with fresh thyme and giblet juice

Tournedos

Tournedos of Limousin tenderloin, just grilled, with red wine jus,porcini fricassee and plancha marrow rouelle

The fish

Market fish from “Ribet Beyrand” in Limoges

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The chef’s idea

Only à la carte or sup menu 6€
€28

Pan-fried scallops fished in the Scottish Sea under a thin slice of “cul noir” ham

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Our desserts

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

Strawberries

Strawberry platter. Ganache montée, rubarbe sorbet and crispy gavotte

Clafoutis

Cherry clafoutis served warm with Acaï Morello cherry sorbet and a hint of kirsch.

Honey

Honey “from our beekeeper friends at the rucher de la météorite” in different textures.

Namelaka cream

Manjari “valhrona” chocolate namelaka cream with cocoa nib tuiles