The Chef’s Menu Appetizers Seared Foie Gras Onion soup Goat cheese salad Cheese plate Foie gras Escargots Caesar salad Burrata and cucumber gazpacho Salmon Marinated with sea salt and lemongrass Main courses Octopus and its bouillabaisse juice Fish Duo Provencal flavor Fresh tuna with old-style mustard sauce Lamb shank Roast pork with onion confit Roast chicken with mushroom sauce Duck breast with orange sauce Duck confit Cassoulet toulousain Rack of lamb Veal stew Boeuf bourguignon Peppercorn steak Rabbit with mustard sauce Red Snapper with lemon mousse and fish reduction Scallops Pork Chop Ardennaise Desserts Coupe colonel Chocolate mousse Crème brulée Café gourmand Ice cream gourmet Viennois au chocolat Pastry of the day Our Wines