Our Romantic menu for 2 people.
Starter, main course and dessert accompanied by a bottle of
Champagne Piper Heidsieck cuvée RARE in 75 cl.
Mineral water and coffee.
290.00 €
Entrance
The traditional semi-cooked marbled foie gras palette.
6 hot oysters, leek and mushroom fondant gratinated with Parmesan.
Les escargots de Bourgogne sauce crémeuse au Chaource et Cèpes.
Pain perdu brioché, foie gras poêlé, mangue confite.
Confiture de ratafia.Main course
Coeur de Ris de Veau en escalopes rôties.
Sauce lie de vin, cocktail de légumes.Lasagne de Foie gras de Canard rôtie aux Morilles
Le Filet de Boeuf, sauce foie gras.
Galette de pommes de terre et oignons, purée de pommes de terre truffée.Scallops, truffled ravioli Carbonara style.
Dessert
The Farandole of desserts.
Bistro menu
Starter + Main Course 38 euros
Main course + Dessert 34 euros
Starter + Main Course + Dessert 45 euros
This menu and these dishes are subject to change depending on availability.
Entrances
White Asparagus.
Mayonnaise from our kitchensBeef Carpaccio, Arugula, Burrata, Pesto, Balsamic.
Boneless Frog Legs, Champagne Lentils.
Butter and parsley sauce.Foie gras marbré mi cuit Façon traditionnel.
Confit de poivron, sel de Guérande, petit pain aux fruits.Thin apple and white pudding tart from Rethel.
The 6 Bouzigues Oysters from Thau No. 2
Warm mille-feuille of eggplant Parmigiana, tomatoes with pesto and its Mozzarella.
Dishes
Burger revisited Caudalies style.
Confit Beef Meat Potato Pancake with Parmesan and Cheddar with Onions.Beef rib heart.
Foie gras sauce, mashed potatoes and shredded confit beef.Crispy veal escalope Milanese style, wrapped in a parcel, with seasonal vegetables and pesto
Parmesan crisp with a wine lees sauce.Sea bass fillet, Bordelaise style.
And its vegetable cocktail with smoked bacon.Lamb leg confit with a spoon.
Mashed potatoes and seasonal vegetables.Grilled scallops, seafood linguine.
Langoustine sauce.Desserts
Fondant au chocolat, coeur Poire et Nutella.
Sur lit de coulis de mangues.The Rum Cork.
Vanilla whipped cream and a glass of Don Papa.Crêpes Suzette
Pistachio Cream Macaron, Caramelized Apples.
French toast with cherries and chocolate chips.
Tarte citron, Sablé Breton.
Trifle aux fraises, Basilic et biscuit rose de Reims.
Discovery menu
Starter + Main Course 49 euros
Main course + Cheese or dessert 39 euros
Starter + Main Course + Cheese or Dessert 59 euros
Entrances
Semi-cooked marbled foie gras Traditional way.
Pepper confit, Guérande salt, fruit bread.Les 6 Huitres chaudes, fondant de poireaux et champignons gratinées au Parmesan.
Burgundy snails in a creamy Chaource and Cèpe sauce.
Brioche French toast, pan-fried foie gras, candied mango.
Ratafia jam.Dishes
Veal sweetbread heart in roasted escalopes.
Wine lees sauce, vegetable cocktail.Roasted Duck Foie Gras Lasagna with Morels
Beef fillet with foie gras sauce.
Potato and onion galette, truffled mashed potatoes.Noix de Saint Jacques, ravioles truffées Façon Carbonara.
Desserts and cheese
The assortment of cheeses
Warm Rocamadour in Brick Pastry and Honey
Brillat Savarin, white and black truffle.
Chocolate fondant with a pear and Nutella center.
On a bed of mango coulis.Le Bouchon au Rhum.
Crème fouettée vanille et son verre de Don Papa.Les Crêpes Suzette
Macaron Crème Pistache, Pommes caramélisées.
Pain perdu aux cerises et chocolat en pépites.
Lemon tart, Breton shortbread.
Strawberry trifle with basil and pink Reims biscuit.
Children's menu
Main course + Dessert + Ice tea or water syrup
18.00 €
Main course
Dessert
Beverage
The Brasserie Formula.
This menu is not served on weekends, public holidays, or Friday evenings.
The dish €15
Starter + main course or main course + dessert €22
Starter + main course + dessert €29
Entrances
Foie gras and chanterelle terrine
Champagne Lentils with Ham.
Wild Smoked Salmon, Lemon Dill Cream
Dishes
Confit beef and its mashed potatoes.
Seafood pasta with langoustine sauce.
Gourmet salad with goat cheese toast and Serrano ham.
Desserts
Strawberry Salad
Apple Tatin tart from our kitchens.
Net prices - Taxes and service included
