Menus Gastronomic

The restaurant is closed on Sunday evenings & Mondays.

The Gastronomic formulas allow you to compose your menu according to your desires and to choose dishes that are always prepared with respect for the produce, according to the seasons and the market.

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

• Cold duck liver, teriyaki jelly, Buddha’s Hand condiments, and green bean salad with hazelnut oil

• Pan-fried duck liver escalope, selection of rhubarb preparation, beetroot chutney and pink peppercorn jus

• Quercy lamb, Artichoke and green asparagus barigoule, served with a tapenade sauce

• French veal fillet with Colonata bacon, Sardinian frégola, green asparagus and pan-fried porcini mushrooms, served with a poultry jus

• Roasted lobster, ravioli-stuffed claws, braised fennel, small potatoes from Île de Ré, sautéed chanterelles and glasswort

• Cheese plate, Jam and Salad, Walnuts

• Home made Ice and Sorbet, Madeleine

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

• Thin apple tart with Madagascan vanilla ice cream

• Périgord strawberries in their juice, soft sponge cake, fromage blanc and basil sorbet, light meringue