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 green pepper sauce
- Duck confit
- Cassoulet toulousain
- Rack of lamb
- Veal stew
- Boeuf bourguignon
- Peppercorn steak
- Rabbit with mustard sauce
- Scallops
- Pork Chop Ardennaise
Desserts
- Coupe colonel
- Chocolate mousse
- Crème brulée
- Café gourmand
- Ice cream gourmet
- Viennois au chocolat
- Pear Tarte Tatin