Menus

Meltingly soft scampies with 'Lardo di Colonnata' and sage

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

Tartlet with girolles and foie gras, well-seasoned juice

Cream of mushrooms, Smoked duck filet crisps, truffle oil

Flank steak with a shallots sauce and a salted green pepper

Monkfish stew with a creamy lobster sauce, lingot beans withb broth

Blanquette of veal with caramelized pearl onions

Sea bass filet with candied lime, risotto of sweet pepper and basil

Braised sweetbreads with flambeed mirabelles plum

Veal head with two sauces

Flamed kidneys with rum and maniguette pepper

Tarte tatin with camembert

have to be ordered at the beginning

Assortment of regional cheeses

Poached pear on a brioche like a French toast, salted caramel

White chocolate-verbena's financier, creamy passion, raspberries

Molten chocolate cake, cocoa shortbread with fleur de sel, Bailey's emulsion