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Starters
Veal of aneth pasta, Poached egg, Cream of girolle, Pomegranate and hazelnut
21-
Soufflé pita bread, Pulled wild boar, Red wine and lemongrass reduction, Roast butternut
22-
Marinate mackerel, texture of carrot, Yoghurt with seaweed, Citrus gel
22-
Dishes
Roll pie of beetroot, Paprika biscuit, Shallot, Comté cheese and pink berry sauce
31-
Roast skate wing, Pumpkin, Confit lentils, Ginger and miso butter
38-
Fish of the day, Chestnut humus, Confit parsnip, Herbs coulis, Emulsion of combawa and grilled bread
39-
Venison fillet, Cream of mushrooms, Braised endive, Pear gel, Coffee sauce
44-
Desserts
Selection of cheeses from Bruand Fromagerie
14-
Cream puffs, Blackberry cream, Grapefruit, Grapefruit and brandy sorbet
14-
Chocolate and mushrooms dessert, fir tree ganache, Brownie, Chocolate sorbet
14-