Cold starter for "goumet" menu :

-Limousin beef carpaccio, old balsamic, arugula and granada

-Salmon carpaccio with lime, cream and herring eggs

-Small slice of fish terrine, watercress couli

Supplement Sorbet :

3 € pp

At  your choice : Pear, raspberry, lemon, lychee sorbet

 

Cold starter for "prestige" menu : 

Slice of foie gras, seasonal chutney, mesclun and brioche bread

Asian tuna tartare with flavors

Perigord salad, foie gras, smoked duck breast, fig confit

Supplement Sorbet :

4 € pp

At your choice : Pear sorbet with liqueur, raspberry and liqueur, lemon and liqueur

 

 

 

 

Hot starter for "gourmet " menu : 

-Cassolette of scampi with vegetables and bisque light cream

-Creamy risotto with mushrooms or asparagus (depending on the season) and Serrano ham

-Duck and orange ravioli

Supplement soups:

€ 3.50 pp

Cream of asparagus (in season)

Cream Of Mushroom

Cauliflower cream

Cream of Tomatos

Minestrone

Hot starter for "prestige" menu : 

 Cassolette of St-Jaques with herbs and leeks

 Half lobster grilled with garlic butter on its salad bed (+ 8 €)

Crispy foie gras and apples, calvados juice

Sautéed sweetbreads, parsley oil and butternut cream

Supplements soups:

€ 3.50 pp

Cream of asparagus (in season)

Cream Of Mushroom

Bisque cream

 

 The dishes for " gourmet" menu :

Magret de canette, sweet potato puree with ginger

Poultry ballotine stuffed with vegetables, tartufata sauce and macaroon apple

Pure pork tenderloin with Ardennes ham and abbey beer sauce, broccoli gratin

Cod in tarragon crust, mashed olives, vegetables of the day

Mid-cooked salmon steak, southern vegetable tartlet, duchess and curry cream

Cannelloni ricotta and spinach

The season suggestion of our chef

The dishes for"prestige" menu : 

Confit lamb  sweet potato purée, glazed turnips and thyme-flavored juice

The yellow poultry supreme Norman sauce, potato gratin, young vegetables

Veal fillet with forest, potato pancake and melting carrots

Filets of bar with virgin oil, potatoes, arugula and parmesan

Fillet of red mullet and tagliatelle with olives and artichoke

Zucchini risotto, mascarpone, cherry tomatoes and grilled tofu

Chef's season suggestion

 

The desserts for "gourmet"menu : 

The cheese duo from the region, Liège syrup and brioche bread

Warm apple tart with cinnamon ice cream

Tiramisu

Iced profiteroles and hot chocolate

The chocolate dome  with vanilla cream

The red  dome fruits and seasonal fruits

The lemon dome  and seasonal fruits

Desserts for"prestige" menu : 

St-Marcelin on warm toast with lavender honey

The charlottine with red fruits

Chocolate fondant and vanilla ice cream

The crème brûlée with the perfume of the moment

Pastry of pear and chocolate

Genoese cake and fruits (min 12 people)

The traditional ice or sponge cake + 4 € (min 12 persons)

A special order? Our pastry chef is at your disposal.