Customize your menu
You can compose your own menu 3 services based on 2 menu type.
We accept a maximum of 2 different choices per group.
"Gourmet" menu at 35 € starter / main course / dessert (without supplement )
"Prestige Menu" at 45 € starter / main course / dessert (without supplement )
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.