This menu is given as an indication and can change according to the arrivals.
Textured duck foie gras (fr) / maple syrup crisp.
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Eric’s beet / lightly smoked trout / horseradish cream from Alsace.
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St Pierre with mild heat / artichoke peppers / barigoule juice.
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Charolais beef fillet (FR) / young vegetables / chive jus.
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Cherry / verbena / verbena ice cream.
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The rhubarb palet / ribot milk ice cream.
All our dishes are available in “a la carte” portions.
Entrance fee 36€.
Dishes 46
Desserts 20€ (in French)