Menus Carte

The restaurant is closed on Sunday evenings, Mondays & Tuesdays.

The formulas of the Menu Carte offer you a wider choice, presenting dishes always worked in accordance with the product, the seasons and the market.

• Millefeuille of Crab with Celery and Green apple, Avocado and Squid ink Vinaigrette, Salad

• Crispy veal head with aromatic herbs and snails, multicoloured radish pickles, mustard sprouts and watercress cream

• Cold Duck liver with Smoked Hadock and Nori, Quince and Redcurrant Chutney, Kohlrabi Salad

• Scallops with Lemon grass, steamed Endives with Citrus fruit and Chestnuts, roasted Parsnips & Arabica juice

• 1/2 pigeon from Carlux, crispy leg, ravioli of Beatilles with Duck Liver, chunks of Salsify with hazelnuts & mini beetroot

• Lamb from the Lot, Tarbais mashed potatoes with chorizo and stewed chard

• Hare "à la Royal" with seasonal garnish (suppl. €15)

• Cheese plate, Chutney and Salad

• Home made Ice and Sorbet, Madeleine

• Chocolate cube, praline crunch & hart of sour caramel and Ivory ice cream

• Sicilian pistachio and raspberry cheesecake, soft Baba biscuit, raspberry sorbet

• Rhubarb millefeuille, Dulcey light cream and Rhubarb sorbet