Starters

Powdered Foie Gras de Canard marinated in Bordeaux with Pineapple chutney and a warm brioche

(Porto blanc 6 €)

or

Double version of pigeon on a honey sauce with sauted raisons and gnocchi with marrons

or

Carpaccio of tuna marinated with lime and a bouquet of field salad

or

Terrine of venison with a cassis vinaigrette and beetroots

Second Course

Velouté of yellow peas with ginger and a trace of with orange marinated olive oil

or

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo wof salads with a walnut vinaigrette and poached quail eggs

or

Sorbet of fig with raspberry Eau-de Vie

Main Course

Médaillon of deer on a peppery sauce with a gratin of salsify with marinated cherries and Brussels sprouts

or

Filet of halibut on a mustard cream with winter vegetables

or

‘Confit de Canard’ on a cider sauce with glazed navettes and apple

or

Roulade of pheasant on a red wine sauce with sweet potato mousse with salsify and little onions

Desserts

Mousse of chocolate and Baileys on a chocolate sauce with Macaron

or

Ginger Crème brûlée with Grand Marnier froth

or

Crêpes Suzette with homemade vanilla ice

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 50 €

4-course menu 58 €

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