Starters
Pork tongue salad 15-
Saussage from the Pays Basque and Chorizo Iberico Bellota 12-
Iberico ham (min.22 months) 22-
Sardines 13-
Portobello ( mushroom), potato and parmesan espuma 16-
Marrow bone 14-
12 belgian snails, fresh herb butter 21-
Scallops carpaccio 18-
Baked scallops from Dieppe 18-
Goat cheese fondant ( cake) 15-
Main Course
Braised pork cheeks with black olives 23-
Hind fillet " Grand Veneur" 30-
Beef tab, caramelized shallot 25-
Royal sea bream 28-