The Chef’s Menu Appetizers Degustation Caviar Malossol Tasting Caviar Malossol Seared Foie Gras Onion soup Goat cheese salad Cheese plate Foie gras Escargots 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 Rack of lamb Veal stew Boeuf bourguignon Peppercorn steak Rabbit with mustard sauce Red Snapper with lemon mousse and fish reduction Scallops Mahi-Mahi Crème Brulée Style Pork Chop Ardennaise Desserts Coupe colonel Chocolate mousse Crème brulée Ice cream gourmet Apple Tart Tatin Our Wines