a la carte

The restaurant will be open on saturdays december 20th and 27th for lunch and dinner

Charcuterie (cold cuts) and cheese 28€

Homemade black pudding croque, mesclun salad 16€

Duck liver foie gras, apple-fig chutney 24€ SG/SL

Wild duck paté with citrus fruit 14€ SG/SL

Beetroot and cumin cheesecake, rocket and kasha 16€ SG

Mushroom and snail flan, pleurote mushrooms bourguignon 18€ SG

Stuffed cabbage (recette de ma grand mère ‘ Franceline ‘) 28€

Scallops, julienne of winter vegetables, vadouvan sauce 38€ SG

Home made duck confit, mashed potatoes, sweet potato ketchup 28€ SG

Spaghetti squash raviole with blue cheese, spinach and walnuts 24€

Oreiller de la Belle Aurore (different meat in pie), endives, game sauce 38€

Cheese plate 14€

Millefeuille à la vanille Bourbon de Madagascar 14€

Soufflé with bergamot lemon and ginger (to order in advance) 14€ SG

Pear Williams and almond Fontainebleau 14€

Sorbet and ice cream (3 scoops) from Bac à glace 12€

A plate with three starters :

Day paté. Salad of white beans from Soissons. Spinach-Cantal cheese cake
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Hake, julienne vegetables and vadouvan sauce

or

Spaghetti squash lasagne with blue cheese, spinach and walnuts

or

Lamb moussaka

* * * *

Day cheese
ou
Sorbet and day compote
ou
Rice pudding with combawa