Starters

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- 

Smoked eel, cucumber and potatoes from "Le Touquet"

6 Gillardeau oysters 18-

Scallops from Dieppe 18- / 24- main dish

 

 

Main Course

Young chicken from Bresse with lobster mayonnaise  30- 

Meunière North sea sole 28-

Veal sweetbread, Port wine reduction 35-

Herb-crusted rack of lam  32L

Lamb stew 25-