The Chef’s Menu

Appetizers

  • Salmon Marinated with sea salt and lemongrass
  • Seared Foie Gras
  • Burrata and cucumber gazpacho
  • Caesar salad
  • Escargots
  • Foie gras
  • Cheese plate
  • Goat cheese salad
  • Onion soup

Main courses

  • Fish Duo Provencal flavor
  • Rabbit with mustard sauce
  • Pork Chop Ardennaise
  • Peppercorn steak
  • Boeuf bourguignon
  • Veal stew
  • Rack of lamb
  • Cassoulet toulousain
  • Duck confit
  • Pork chop with charcutiere sauce
  • Duck breast with orange sauce
  • Roast chicken with mushroom sauce
  • Roast pork with onion confit
  • Lamb shank
  • Fresh tuna with old-style mustard sauce

Desserts

  • Viennois au chocolat
  • Ice cream gourmet
  • Café gourmand
  • Crème brulée
  • Chocolate mousse
  • Coupe colonel
  • Pear Tarte Tatin

Our Wines