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STARTERS
| Mushroom of the day |
Saison et Marché |
| Terrine of smoked Norvegian heerings |
16,00 € |
| Macaronis au gratin with foie gras |
29,00 € |
| Swordfish Carpaccio lightly smoked in house & spiced up with truffle oil |
17,00 € |
| Home made foie gras served with rattes potatoes & truffle oil |
25,00 € |
| Crayfish tails gratiné with macon blanc wine |
18,00 € |
SPECIALITIES
| Braised chicken with vanilla & tarragon |
22,00 € |
| Old fashionVeal head served with sauce “gaillarde” |
28,00 € |
| Boneless Pig feet au gratin. with chives |
28,00 € |
| Grilled, whole breast of duck spread with fresh duck liver |
33,00 € |
| The whole veal kidney. my way |
35,00 € |
MEAT
| Veal stew with truffles |
33,00 € |
| Beef stew “bourguignon” a la royale |
23,00 € |
| Veal carpaccio with foie gras & parmigiano |
32,00 € |
| Pan fried Veal skirt steak and melted shallots |
22,00 € |
| Grilled rumsteack 9oz (French Simmental Bovin Breed) |
22,00 € |
| Grilled doubled rib eye of beef for two |
48,00 € |
| Grilled single boneless rib eye of beef for one ......500gr | per pers. 48,00 € |
FISH & SHELFISH
| Pike perch filet with a red wine reduction |
25,00 € |
| Steamed Norway fluke.and Basquaise sauce |
23,00 € |
| Grilled sea scallops provenàle |
33,00 € |
Fromages & Desserts
| Selection of fresh and aged. cheeses.... |
12,00 € |
| Lemon sherbet, fresh mint, touch of white rhum |
10,00 € |
| Marinated prunes with the alcohol from Souillac |
10,00 € |
| Pineapple carpaccio and citrus sherbet |
10,00 € |
| The Iced cheese cake with a red fruits coulis |
10,00 € |
| Little black devel: Cacao sherbet with pitted cheeries in kirshwasser |
10,00 € |
| Burned custard |
10,00 € |
OPENING DAYS & TIME
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Opening times |
Mon |
Tue |
Wed |
Thu |
Fri |
Sat |
Sun |
| Lunch |
12:00am - 2:00pm* |
C |
O |
O |
O |
O |
C |
C |
| Dinner |
7:00pm - 10:30pm* |
O |
O |
O |
O |
O |
O |
C |
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O = open - C = closed
- * last order |
The restaurant will be closed from July 28th in the evening
until September 5th lunch time |
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