Bistro menu

Beetroot velouté, hazelnut oil and croutons.

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Or

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Eggplant caviar, feta cheese and pomegranate.

Confit trout, zucchini and verbena cream with grilled zucchini.

Or

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Lamb stew with seasonal vegetables.

Speculoos and raspberry tiramisu.

Or

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Apple crumble, caramel, lemongrass and cardamon.

Duck foie gras poached in its consommé, 

Glazed with a port wine reduction and spring carrot brunoise.

OR

Edouard's trout gravlax,

Horseradish cream.

OR

Foie gras terrine with nori, 

Verjus condiment.

Mediterranean meagre with virgin olive oil, 

Didier's fennel.

OR

Périgord duck breast, black garlic potato cake, 

Asparagus mousseline.

OR

Spelt risotto, candied lemon zest,

Marjoram from our harvest.

Cereal mousse, nut crunch, 

Walnut ice cream from Madame Gauthier.

OR

Fresh fruit pavlova, lemon sorbet, 

Verbena flavor.

OR

Assortment of ice creams

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