Regular menu 33€-41€ 

Entrées

·        Pancetta and braised pork belly from Ardèche, Hoï sin sauce, celeri and green apple gel

·        Asparagus cream, pumpkin seeds, olive oïl and sprouts salad

​

Plats

·         Wild caught fish, safron risotto, mussel, leek and brocoli in a shell fish broth

·         Beef rib eye steak, soysauce and beetroot coulis, honey glazed vegetables; jus

Fromages et Desserts

·         Aged cheese platter or goat chesse platter

·         Banana parfait, mango, strawberry coulis, speculoos crumb, meringue

·         Equador chocolat ganach with orange Blossom, roasted buckweat granola, kalamansi lemon sorbet

​

​

(This menu is an exemple of our cuisine and could be changed at any time, depending on the season and chef's inspiration)

Gourmet Menu, up to 5 courses

​

Asparagus from Montségur sur Lauzon, 64° poached egg and smoked eel,      Hollandaise sauce

-

Foie gras Terrine,Westmalle and Umeboshi foam, blackcurrant and tonka bean

-

Veal sweetbread, spring vegetables , morel with Vin Jaune cream sauce

-

Aged cheese platter with a wild picked fruit jam

-

Grand cru chocolat  "Cabosse" Abinao-Guanaja-Dulcey

Roasted Pineapple, Passion fruit sauce and a Guava Sorbet

​

​

(This menu is an exemple of our cuisine and could be changed at any time, depending on the season and chef's inspiration)

Regular menu 33€-41€ 

Gourmet Menu, up to 5 courses

​

Asparagus from Montségur sur Lauzon, 64° poached egg and smoked eel,      Hollandaise sauce

-

Foie gras Terrine,Westmalle and Umeboshi foam, blackcurrant and tonka bean

-

Veal sweetbread, spring vegetables , morel with Vin Jaune cream sauce

-

Aged cheese platter with a wild picked fruit jam

-

Grand cru chocolat  "Cabosse" Abinao-Guanaja-Dulcey

Roasted Pineapple, Passion fruit sauce and a Guava Sorbet

​

​

(This menu is an exemple of our cuisine and could be changed at any time, depending on the season and chef's inspiration)