Our “Homemade” duck foie gras cooked in a cloth & smoked on the spot, chutney, warm dampfnudle

In a tangy tartare, salad of two apples, old-fashioned chilled mustard.

Poached egg, forest pan-fried, frothy parsnips, crispy Roscoff onion

Breton walnuts roasted in olive oil, green wheat smoked like a creamy risotto, mandarin peel, tangy herbs, mushroom velouté

Stuffed “Rossini” style, autumn vegetables, cromesquis, reduced juice

Mi-cuites au beurre, Raviole Ouverte & chou chinois, arrosé d’un Bouillon Thaï

Variety of matured cheeses from our region

Our delicate dessert of the moment

A 70% dark chocolate half-cooked in a casserole dish, Madagascar vanilla ice cream