Between "land and sea", assortment of wild mushrooms and chantilly Haddock cream

Selon les inspirations du Chef et des produits du Marché

Chef's inspiration. A surprise depending on the green market

 Home made « Foie gras » Timut pepper flavored, with fig and vanilla jam

Oyster from « Joguet » and « Culture Marine »

The "half-cooked" tuna wakame with sesame and chutney and tomatoes from August cooked home made

Farm duck breast around chocolate and roasted butternuts

"Tataki" of Beef smoked with beech wood, celery and black garlic

The Fish from local port and parsnips with pumpkim, pickled beetroot and Iranian lemon

Traditional Steak Tartare (raw beef) knife cut and home made french fries

 Suggestion depending on the green market today

Beef prime rib for 2 pers. plum sauce and tomatoes from August and vegetables of the moment

Quince biscuit roll

My Lemon Tart

The Black Forest revisited

Desserts assortment with Expresso coffee cup