Carta y menús

Colyflower velouté, bread croutons and horseradish

Organic egg parfait, corn foam, roasted nuts

Duck foie gras, passion fruit jelly and onions chutney

Salmon gravelax, dill cream and piquillo pepper sauce

Fish of the day, panisse, sauted leek

Roasted half duck breast, mashed potatoes and sweet & sour orange sauce

Salmon gratin and bleu d'Auvergne cheese

Veal stew "Blanquette de veau"

Île flottante, nougatine slivers

Vanilla crème brulée

Homemade chocolate mousse

Hazelnuts financier and chessnut mousse