Menu's

Cream of mushrooms, Smoked duck filet crisps, truffle oil

Tartlet with girolles and foie gras, well-seasoned juice

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

Meltingly soft scampies with 'Lardo di Colonnata' and sage

Flank steak with a shallots sauce and a salted green pepper

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

Flamed kidneys with rum and maniguette pepper

Veal head with two sauces

Braised sweetbreads with flambeed mirabelles plum

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

Blanquette of veal with caramelized pearl onions

Assortment of regional cheeses

Tarte tatin with camembert

have to be ordered at the beginning

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

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

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