The Chef’s Menu

Appetizers

  • Caviar Malossol
  • 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