semi-cooked foie gras with fig confit

Olives, selection of cold cuts and cheeses

salad, warm goat cheese on toast,
smoked bacon vinaigrette

salad, Foie gras, smoked duck breast,
vinaigrette with cream and chives

salad, fresh salmon, cucumber, apple,
tomato, croutons, soy sauce

Selection of cold cuts with condiments

Homemade Gravlax Salmon slice

Semi-cooked Foie Gras with fig confit
flavored with Monbazillac

Pan-seared Foie Gras escalopes with spring honey syrup and gingerbread

Egg, bacon, crème fraîche, Emmental
cheese, baked in the oven

filled crepe with ham, mushroom duxelles and fresh cream, baked au gratin, regional specialty

Origin depends on availability

Mozzarella di bufala campana 125g
et ses tomates d’antan

2 pieces as a main course, filled crepe with ham, mushroom duxelles, sour cream, baked au gratin, regional specialty

cream, basil and Parmesan

Omelette with three eggs, to be composed,
plain, cheese, bacon

with Maroilles Cheese and Leeks

Orange sauce

steak, minimum 180 g
béarnaise, pepper,
maroilles or shallots sauce

grilled 300g, béarnaise, pepper,
maroilles or shallots sauce

grilled, 200g of tender meat, béarnaise sauce, pepper, Maroilles cheese or shallots

Fresh salmon tartare with soy sauce,
capers, apple, and shallots

with béarnaise sauce

tomato, basil and lemon marinade