Menu

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

Tartlet with girolles, well-seasoned juice

Cream of ceps, Smoked duck filet crisps, truffle oil

Paned scampies, creamy of chervil and buckwheat, shell's coulis

Lobster roasted with herbs, pappardelles with bisque

Only Friday until Sunday

Braised sweetbreads with flambeed mirabelles plum

Cod loin roasted with hazelnuts and girolles, parsley's emulsion

Aiguillettes of red mullet with candied lemon, risotto of sweet pepper and basilic

Flamed kidneys with rum and maniguette pepper

Veal head with two sauces

Fillet of normande beef roasted with walnut crust

Blanquette of veal with caramelized pearl onions

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

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

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