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-

Homemade duck foie gras (Cold) 20- 

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

Main Course

Saucisse de Morteau with green lentils from Le Puy 23-

Aubrac beefcheek braised in red wine , celeriac purée  24-

Irish beef onglet with candied shallots 24-

Sweetbreads and veal kidneys with old-style mustard 26-

Mulard duck served "rosé",

Aged cheese 11-/20-