Our current menus
A taste of spring
À la carte, our changing suggestions, on a slate.
Menu of the week
17.05-20.05
Served lunchtime Tuesday to Friday
Quinoa Salad
Veal Hanger
Red Wine Caramelized Shallots
OR
Snacked Hake Fillet
Creamy Vegetable Risotto
“Qiwi” Home Made Givré
OR
Cheese Platter (+4€)
3 courses 25€
2 courses 21€
main course 17€
Seasonal Menu
Served for dinners and Sunday lunch.
Herbs Focaccia
Fresh goat cheese from Vanzac
Grilled squash
Crispy fennel (12€)
Bio Onsen Tamago
Lacto-fermented asparagus
Asparagus espuma (14€)
Veal from Corignac in Duo
Cushion and breast
Season’s vegetables
Reduced veal stock (26€)
Cheese platter (9€)
Like a “Fraisier”
Only better 😉
(10€)
3 courses 38€
4 courses 46€
5 courses 51€