Starters

Chicken liver terrine 12-

Saussage from the Pays Basque and Chorizo Iberico Bellota  12-

Iberico ham (min.22 months)   22-

Sardines en sweet peppers 12-

          Crottin de Chavignol (warm goat cheese), toast, honey, salad  12- 

 

Main Course

Saucisse de Morteau with green lentils from Le Puy 23-

Irish beef onglet with candied shallots 24-

Sweetbreads and kidneys 26-

 

Aged cheese 11-/20-