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, red onions chutney - 27 €

Ibaïama ham in chiffonnade with salted butter – 18 € 

Hard-boiled eggs scooped out and filled with its chopped yolk and mayonnaise, dried pressed roe of mullet – 16 €

Homemade smoked trout, fennels salad and cream - 20 €

LES PLATS

Fish of the day, garnish of the moment

Sole fish Meunière style, spinach – 60 €

Saddle of lamb, spring vegetables and meat juice – 42 €

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

Pork sausage, mashed potatoes and meat juice - 32 €

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

Small squares of ravioli filled with cheese, green peas and butter emulsion - 28 €