Starters
- Tuna tataki, sweet and sour plums, wasabi cream
-
Leeks with smoked vinaigrette, deviled egg :
- Pressé of beef chuck confit, with tartar condiments
- Haddock cannellonis with fresh goat cheese
- Starter of the Day
Main courses
- Wild prawn risotto with shellfish sauce
- French poultry supreme and variation of corn
- Pluma of Iberian pig glazed with honey and soy, pan-fried chanterelle mushrooms, potatoes mille-feuille style and rich juice
-
Cod fillet, roasted cauliflower, roasted hazelnut, green pepper and savory sauce :
- Main course of the Day
Desserts
- Rice pudding with salted butter caramel
-
Chocolate cake and custard cream :
- Fresh fruit salad
- Signature dessert