The suggestion of the week

Marinated artichokes salad with mint and peppers

The six snails of burgundy

Royan ravioles with creamy mushroom sauce

Crusty goat cheese with country ham

The suggestion of the week

Beef bourguignon with vegetables

Fis of the day with beets, tomatoes and olive oil sauce

Piece of butcher with sauce of the day

Chicken supreme, basquaise style

Pasta with pistou, roquette salad and parmesan cheese

Assortment of sauteed vegetables

The suggestion of the week

Vanilla creme brulee

Melting chocolate cake with custard and caramel

Red fruits pannacotta

Ice cream and sorbets from Berthillon

cheese and deli plate

Cheese or deli plate

Salmon tartare on lentils with its citrus fruits sauce

The Oysters from Bretagne n3

Home made foie gras and its fig jam

An appertizer from the menu

Provençal gratin with mozzarella cheese

Home made foie gras and its fig jam

Tender slices of duck with honey sauce

Knuckle of lamb with plum and almonds sauce

Fish casserole with vegetables and coconut milk sauce

Pork tenderloin with cheese sauce

A main dish from the menu

Beef entrecôte with pepper sauce

Assorted vegetables

Salade fromagère (Cheese)

Green salad, assortments of cheese and vegetables

Salade côté ferme (Chicken)

Green salad, chicken supreme and vegetables

Salade côté mer (Salmon)

Green salad, marinated salmon and vegetables

Poached pear with chocolate sauce and almonds

Melting chocolate cake, custard and caramel

Duo of cheeses

Chocolate profiterole

Seasonnal fruits crumble

Crème brulée with vanilla flavours

Poached pear with chocolate sauce and almonds

Melting chocolate cake, custard and caramel

Crunchy strawberries with balsamic vinegar

Red fruits panacotta

Berthillon sorbets and ice-creams

A dessert from the menu