| Lukewarm Asparagus and parmegiana |
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| shredded Pastrami |
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| egg plant terrine in aspic of espelette pepper |
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| Crayfish tails gratiné with Quincy wine |
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| Panfried mushroms.........season & market |
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| Green cabbage salad with lemon olive oil and plenty of herb |
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| Swordfish Carpaccio lightly smoked in house & spiced up with truffle oil & lime |
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| Foie gras (slice 1,41oz) served with tiny potatoes & truffle oil |
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| Gratine of boneless pork feet |
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| Cod fish loin (Steamed & unsalted) the way Yvonne Ayral used to prepare it. |
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| Braised chicken with tarragon and vanilla |
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| A thick, lean, tender piece of meat called “Rumsteack” |
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| Grilled Veal skirt steak with thyme |
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| Grilled, whole breast of duck spread with fresh duck liver |
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| Veal kidney with mushroms and mustard sauce |
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| Dujour lobster, depending on the chef’s mood |
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| Grilled Rib eye Beef (for 2) 2lb |
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| Saddle of Lamb (for 2) |
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| Sponge cake with white rhum and cane sugar |
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| Lemon sherbet, fresh mint, touch of white rhum |
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| Irish Coffee |
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| Terrine of season red berries in a mango aspic |
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| Marinated large prunes in their own alcohol |
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| Norvegian omelette flambe at your table |
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| Burned custard with grand marnier |
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| Cacao sherbet with pitted cheeries in kirshwasser |
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| Jacqueline’s chocolate mousse with neither sugar no butter ! |
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| (*) hors menu |
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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 |
