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
Our starters
Foie Gras
Locally sourced semi-cooked foie gras stuffed with slow-cooked duck confit, served with spiced white grape chutney.
Scallops & Beetroot
Crapaudine beetroot prepared as a vegetable tartare, thinly sliced scallop carpaccio and citrus vinaigrette.
Prawns
Crispy prawn parcel, delicate curry-infused hake mousseline and a rich prawn sauce inspired by the classic French Nantua sauce.
Snails & Wild Mushrooms
Creamy mushroom velouté, fricassée of locally sourced Maine snails and porcini mushrooms, served with crispy country bread and parsley.
Our dishes
Limousin beef
Pressed, slow-braised Limousin beef cheek, inspired by the traditional French pot-au-feu, topped with plancha-seared foie gras.
Free-Range Chicken & Langoustines
Free-range chicken thigh stuffed with a delicate langoustine mousseline, served with a rich offal jus infused with Vin Jaune.
Venison
Grilled venison haunch tournedos with a chestnut crust and a redcurrant jus.
Fish
Fresh fish sourced from our trusted fishmonger, Ribet Beyrand, in Limoges. A new seasonal creation every week. Please ask to see our specials board.
Chef’s suggestion
(€5 supplement when included in a set menu)
Pan-seared sweetbreads served in a casserole dish, flambéed with Cognac and accompanied by black trumpet mushrooms.
Our desserts
Pear
Vanilla-poached pear, almond crumble, fruit coulis and ice cream inspired by the delicate flavours of the classic Tarte Tropézienne.
Apple & Hazelnut
Warm, soft apple cake with salted butter caramel, served with apple compote and hazelnut ice cream.
Coffee & Chocolate
Coffee-soaked sponge cake, rich chocolate ganache and a quenelle of woodland-inspired ice cream.
Quince & Chestnut
Slow-candied quince wedge, flame-caramelised in the style of a crème brûlée, served with chestnut flour crumble.
