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Le Chef “Artisan-Cuisinier” Michaël Chassigneux propose for you

  Waved buccinum salad, scampi and salicornia,
sea-urchins’s tongue vinaigrette
Beef’s tongue carpaccio cooking 7 hours, nuts vinaigrette, caper’s fruit
and parmesan cheese tuile

Main courses
        Turbot, pot-au-feu of vegetables, lemon grass, ginger and thaï basil 30€
Poultry of Bresse, roasted fillet and its leg in « Wellington »’s way,
                             morels mushrooms juice                 30€
Cheese Plate (Instead of the Desert + 4€)
Desert (To choose on Desert Menu)

Starter / Main dish or Main dish / Desert  39€ /  
Starter / Main dish / Desert  45€

All our dishes house made, they are prepared on site from raw products.
And can come to evolve with the market

Cheese Plate in Supplement of Menus 9€
Passion fruit and chocolate sphère, marshmallow mousse, almond  streusel, coconut ice cream
White chocolate cheese cake, green apple and fennel coulis
 Limoncello baba, orange and mascarpone cream with vanilla from Costa Rica  
Chartreuse Iced Soufflé 

Suggested wines by the glass to accompany your dessert

Domaine Cazes-Rivesaltes  Grenat  Bio AOC         2014    6€ (11cl)
Muscat Beaumes de Venise                                     2012    9,50€ (11cl)