OUR CURRENT MENUS
Taste of Winter
Menu OF THE WEEK
31.01-03.02
Lunchtime Tuesday to Friday
Homemade Chicken Liver Terrine
Made in 17
Apple/Pear Chutney
Pork Loin
Vegetable Stir Fry
Coconut Rice and Hot and Sweet Sauce
OR
A bit like a Brandade with Fresh Cod
Waffle De Liege
Bourbon Vanilla Ice Cream
OR
Cheese Tray (+4€)
3 courses 25€
2 courses 21€
main course 17€
SEASONAL MENU
Served for Dinners and Sunday Lunch
“Noisette” of Monkfish tail cooked at 55°C, Lomito Iberico and carrots in different textures
Organic egg parfait à la Florentine
Duckling from Boyer farm in Chevanceaux cooked in two different ways,
bubble and squeak, duck jus with honey
and Balsamic Vinegar of Modena
Cheese Tray
Apple tartlet “Back from Breizh”
3 courses 38€
4 courses 46€
5 courses 51€
À la carte, our current suggestions, on a slate.
By Request:
We propose Catering and Chef at home services.
Contact us and let’s talk !