A'la carte

Menu 1

Rabbits fillet

Liver pates and overcooked leg

Herb crusted lamb's fillet

Fried sweetbread and red wine sauce

Cheese of the week, chosen by the Chef

Plum-clafoutis

Almond pot de crème and pumpkin ice cream

57e

Menu 2

Scallop open ravioli

Blue mussel sauce

Fish of the Day

Cheese of the week, chosen by the Chef

Chocolate mousse cake

Fig ice cream and cherry foam

55e

Menu Gourmand

You can find Menu Gourmand from the restaurants blackboard