The careful selection of producers and artisans is the very first step of our work in the kitchen. They grow the produces before we cook them so the quality of what we do is very much linked to the quality of their work.

Les EntrÉes

6 very big snails cooked with garlic-butter in shells - 18 €

Onion soup gratined with Comté cheese – 16 €

Traditional duck foie gras, onions chutney - 25 €

Wild mushrooms fricassee with parsley and garlic – 22 €

Ibaïama ham in chiffonnade with salted butter – 18 € 

Hard-boiled eggs scooped out and filled with its chopped yolk, mayonnaise and shrimps – 16 €

Scallops carpaccio, trout eggs and lemon - 21 €

LES PLATS

Fish of the day, garnish of the moment - 42 €

Sole fish Meunière style, spinach – 60 €

Fillet of pork with honey, mashed sweet potatoes – 36 €

Traditionnal veal stew ( veal, carrots, onions, mushrooms, potatoes, bacon and creamy sauce) – 34 €

Duck breast with orange sauce, gratin dauphinois - 32 €

French beef filet, Béarnaise sauce, homemade French fries - 50 €

Small squares of ravioli filled with cheese, cream and chive - 28 €