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Snails from Campagne-les-Hesdin in parsley and garlic butter

Creamy of mussels with basil and candied lemon, emulsion of sweet garlic

Velouté of mushrooms "wood hedgehog", foie gras shavings, crust's brioche, pickles of girolles

Tartar of tomatoes with marjoram and pine nuts, emulsion of goat's cheese, shortbread

Sole meunière, sabayon citrus fruits, herbaceous risotto

Cod loin roasted with Thai basil, haricots coco with a cream of langoustines

Fillet of beef roasted with black trumpet and chanterelles, polenta with celery, truffly juice

Braised sweetbreads with mirabelle plums flambé,mashed potatoes with herbs

Veal head with two sauces

Flamed kidneys with rum and maniguette pepper

Assortment of regional cheeses

Tarte tatin with camembert

have to be ordered at the beginning

Mi-cuit of dark chocolate, cocoa shortbread with fleur de sel, scoop of ice cream

Thin tartlet of yellow and white peaches, rosemary-lemon, pistachio nuts roasted, yoghurt sorbet

Carpaccio of pineapple, creamy passion, raspberries...