Burrata with grilled vegetables 16-

Seabream Carpaccio , Espelette pepper 15-

«Vitello Tonnato»(veal and tuna mayonnaise) 17-

Roasted marrow bone with parmesan cheese 15-

Pig tongue salad , anchovy vinaigrette 15-

 Belgian snails  17-


Pan fried veal brain "meunière" and tartare sauce 16-

Fresh Mackrel and guacamole 17-

Squids "à la plancha", sweet pepper 17- 

Bouchot mussels, bacon and ginger 17-

6 Gillardeau oysters 18-

Wild mushrooms and polenta 16-



Main Course

Young chicken from Bresse with tarragon sauce 30- (to share or not)

North sea sole 28-

Veal sweetbread, Port wine reduction 35-

Herb-crusted lam (rosé) 32-

Andouillette de Mainvault ( chitterling sausage) 22-

Wild duck, wild garnish 26-