Evolutive menu

Pan-fried frog legs

Pan-fried knives

Carpaccio of scallops with Autumn truffle

Rillettes of sardines

Marrow bones

Mushroom and Burgundy snail casserole

Moules marinieres

Mussels with cream sauce

Guinea fowl parmentier with trumpets of death, purée

Pike quenelle with crayfish sauce

Autumn Truffle Risotto

Truffle scallops on a vanilla sweet potato mousseline

Roasted octopus with Iberian chorizo

Forest Risotto

Forestier veal stew, garnished

Beef in the chuck braised, low temperature, crust of our black juices and trumpets of death