Bistro formula

Seasonal vegetable soup in a cauldron, brioche melba and winter sprout salad, roasted hazelnut oil, pumpkin seed praline.

Aubrac beef cooked in red wine, carrot and orange mousseline, carrot pickles.

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Or

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Confit trout fillet, butternut mousseline, fish stock.

Tiramisu coffee and Amaretto.

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Or

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Smoked warm Cabécou cheese, arugula pleste, honey and caramelized walnuts. (+3€)

I.G.P. Périgord fried foie gras with chive and paprika crust, mignonette pepper and sea salt from the basin, glazed meat juice, marjoram condiment.

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Or

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Mackerel rillette cooked “au torchon”, mustard, winter sprouts with Grandmas' vinaigrette.

Yellow Perigord chicken stuffed with goat cheese from Les Croquettes and brioche, potato mousseline and Monbazillac chicken jus.

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Or

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Trout fillet from the waters of Inval marinated in roasted sage with the scents of garrigue, cauliflower.

Assortment of cheeses from Les Crochants, young sprouts in walnut oil from Domaine de Vielcroze.

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Or

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Warm smoked cabecou cheese, honey and arugula pesto.

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Or

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Millefeuille with tonka beans and caramelized pears.