Our menu

Purist and user of quality products, Olivier Grégoire, our Chef, promotes short circuit and highlights the harvests of small local producers and the know-how of our craftsmen this ensuring respect for the four seasons. This combined with a preference for organic products ensures quality cuisine where “homemade” reigns supreme. No deceit, the authenticity of quality products sublimates by a brigade of enthousiasts.

Reduced menu on sunday evening !

Closed on saturday for lunch !

The business lunch

Business lunch from the 9th until the 13th of march.   

Starters :

CARPACCIO DE SAUMON, ANETH, MIEL ET MOUTARDE DE MEAUX
OU
RAVIOLE DE CREVETTES GRISES, POIREAUX DE PROXIMITÉS ET ÉMULSION TARTUFATA
OU
SOUPE PANAIS ET CÉLERI-RAVE 

Maincourses : 

FILET DE BAR VICTORIA RÔTI, RISOTTO DE FRÉGOLA AUX TOMATES SÉCHÉES ET BUTTERNUT
OU
MAGRET DE CANARD AUX POIVRES, GRATIN DAUPHINOIS ET CAROTTES COLORÉES GLACÉES AU SIROP D’ÉRABLE
OU
RIGATONI CHAMPIGNON DE PARIS, POIRE RÔTIE ET ROQUEFORT

Desserts:
PANNA COTTA À L’ORANGE SANGUINE ET FRUIT DE SAISON
OU
SALADE DE FRUITS DE SAISON

 

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Last news

Christmas Menu

For New Year's Eve on 12/31, come and taste a 5-course menu and join our DJ to extend the evening on the dancefloor until the wee hours!
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