To start…

Duck Foie Gras
from La Maison d’Hélène, with onion and dried fruit chutney,
and port caramel

Goat’s cheese in a crispy wrapping,
with nut and raisin mixed leaf salad and mustard vinaigrette

Salmon and scallop terrine,
with creamy horseradish

Thin leek tart,
with whipped cep mushroom cream

From the sea…

Pan-fried fillet of cod,
with white butter sauce, steamed potatoes and baby vegetables

Pavé of grilled salmon,
with braised fennel and fresh pasta

From the farm…

Duck breast,
with a pink peppercorn vinegar sauce, gratin dauphinois potatoes and a bouquet of vegetables

Veal kidneys,
with shallots, Château potatoes and melted leeks

Sirloin steak in pepper sauce,
with gratin dauphinois potatoes and market vegetables


Just with vegetables…

A vegetarian main course,
according to the Chef’s inspiration

A pasta main course
Fresh tagliatelle, cooked with market products

Cheese

The cheese plateau


Sweets…

Moelleux with runny chocolate,
served with orange sauce and lime sorbet

Thin apple tart,
with home-made vanilla ice-cream

Coconut baverois,
with a red fruit coulis

Lemon cream tartlet,
with pecan ice-cream