ENTREES

Ris de veau
27.

artichoke with pepper, egg yolk preserved in vinegar

Duck foie gras, rhubarb compote
29.

rhubarb pickels and homemade brioche

Roasted pigeon supreme, hazelnut and blue cheese shortcrust
30.

with confied shallots, meat jus

Flammed mackerel tacos, kimchi
22.

mint yogourth and homemade harissa

Goat cheese, beetroot and roquette
20.

PLATS

purée de légumes du jour, légumes croquants et beignets de pomme de terre

Butcher’s choice
38.
Wild fish from sea or the lake
39.
Canard au gout du jour
38.
Slow cooked rabbit saddle
37.

stuffed with carrots and prunes and rabbit jus

Stuffed ranch chicken supreme with langoustines
38.

and langoustine bisque

Green asparragus and peas risotto
26.

goat cheese , hazelnuts and lovage pesto

Slow roasted pork rib eye
38.

shallot pork jus

DESSERTS

Réalisés par notre Chef Pâtissier Martin Gheselle

Raspberry cake
14.

Light vanilla cream, almond biscuit, raspberry confit and fresh raspberries

Crunchy chocolate cake, blueberry and praline
16.

Light vanilla cream, blueberry confit, crunchy milk chocolate and crispy praline

The pine cone
16.

Milk chocolate mousse, mango and passion fruit confit, crispy and soft almond biscuit

Strawberry cake
14.

Vanilla mousseline cream, crispy almonds biscuit, Savoie biscuit, strawberry confit and fresh strawberries

Gourmet coffee
16.

Selection of 3 small desserts of the moment and hot drink of your choice

Cheese selection
15.

5 cheeses of our choice from Maison Paccard

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