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 goats 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-