Menu's

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

Crunchy scampi, emulsion of citrus fruits pyramid of fresh herbs

Crab with sweet spices, cannelloni of celery, green velours broth

Veal head with two sauces

Flamed kidneys with rum and maniguette pepper

Braised sweetbreads with fleur de bière, potato mash with herbs

Sea bass filet roasted with pleurotus sweet sour sauce with walnut vinegar

Fillet of beef roasted with foie gras, well-seasoned juice, potatoes from 'Le Touquet'

Poultry fricassee with cream of lobster

Cod loin roasted with candied citrus fruits and almonds, risotto with aspargus

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, buckwheat ice cream

Financier, rhubarb vanilla flavoured, strawberries infused with verbena

Brioche like a French toast, creamy of Speculoos hazelnut nougatine