Entrée

  • Marbled foie gras and confit beef cheek. €

    apple-citrus chutney and vegetable pickles. 13 euros

  • Refreshed tomato and zucchini soup €

    soft-boiled egg and fresh cheese-basil focaccia. 9 Euros

  • Stuffed squid €

    shrimp, concassé d'aubergines, chorizo ​​and lemon confit. 11 Euros

Plat principal

  • Back of hake €

    small spelled, raw and cooked fennel, creamy sauce and pepper coulis. 23 Euros

  • Roasted veal medallion €

    Viennese walnut-tarragon, beignets d'aubergines croustillant et jus court. 23 Euros

  • Roast chicken supreme €

    ravioles d'artichauts et courgettes, jus court. 23 Euros

Desserts

  • Soft chocolate-nut-peanut cookie €

    chocolate-milk mousse and raspberry sorbet. 9 Euros

  • Peach Pavlova €

    verbena and vanilla whipped cream. 9 Euros

  • Gariguette strawberry tartlet €

    and rhubarb, meringue, and white cheese sorbet. 9 Euros