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 and its juice
- Peppercorn steak
- Boeuf bourguignon
- Veal stew
- Rack of lamb
- Cassoulet toulousain
- Duck confit
- Duck breast with green pepper 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