Starters

Le Foie gras

Foie gras half cooked in a cloth , Rhubarb chutney 17€

Le Hareng (JC David)

Herbs' pancake, smocked Herring espuma, Sour cream 13 €

Le fruité du Gris nez

Fruité du Gris nez's Quiche, Squid ink biscuit, Lemon's Caramel 13€

Main Course

L'Agneau

Seven hours cooked Lamb, potatoes Mousseline, candied Vegetable and cooking Juice 26€

Le Poisson

Fish (according to arrival), vegetable Julienne, Star anise pan fried Potatoes 23€

Le Boeuf

Maldon's salt Roasted beef fillet, candied Potatoes, Asparagus and Gravy    25€

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Plate of 3 local Cheeses    8€

Desserts 

Le Chocolat

White chocolate glazed Parfait 13€    

La Crème Brûlée

Pistacchio and Passion fruit Crème brûlée     12€

La Rhubarbe

Bavarois with rhubarb, Vanille ice cream   13€

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Possibility of ordering a seafood platter within 48 hours