New Year's eve menu

110 hors boissons euros
Scalop's carpaccio and sea urchins from Galicia
Foie gras terrine
Coffee and passion fruit jelly
The turbot
Cooked by steaming in a black truffle's stock
Boulangères potatoes and Jerusalem artichokes
Venison back
Fried in a frying pan
Winter vegetables stew
Stew sauce
Ripened Cheeses of Mr. Bellon
Our selection of the moment
Orange dessert
« Oriado » sorbet, Valrhona selection
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