MENU
Starters
| Creme brûlee with duck liver favour, celery and beet, french toast | 17€ |
| Poached farming egg, stuffed artishoke with mushrooms, smoked eel, lobster sauce | 16€ |
| Cassolette of bouchot mussels and octopus, parsley cream with garlic | 15€ |
| Roasted seascallops, chicory with ginger, beurre blanc sauce with celery | 22€ |
| Salmon gravelax style, dressing with honey, radish and appel, red onions pickles | 16€ |
Main courses
| Pike perch fllet, white beans, spinach, butternut, gravy with red wine and beetroot | 32€ |
| Hind medallion with truffel, wild mushrooms, mashed Chessnut, gravy with cardamom | 35€ |
| Duck breast, chicory, Jerusalem artichoke, Comte cheese crocket with truffel, gravy with cranberries and ginger | 24€ |
| Seabass fllet, risotto with cepes and butternut, beurre blanc sauce with chives | 34€ |
| Beef tenderloin, roots vegetables, potatoes with bacon, gravy with summer savoury | 34€ |
Desserts
| Puffed ice cream with Baileys favour, orange coulis with fresh mint | 10€ |
| Zabaglione with red fruits and “L'eau de Villée”, Pina colada sorbet | 10€ |
| Chocolate mousse, qumquat, pistachios crumble, citrus fruit sorbet | 10€ |
| Poached tangerine with Maitrank, pineappel espuma, thin biscuit with coconut | 10€ |
| The selection of refined cheeses | 12€ |