80 euros


  Amuse-bouche


 Terrine of foie gras, poached pears and quince, mixed fresh leaves


 Steamed sea bass filet with seaweed crust, fennel purée, champagne sauce


 Slow cooked pheasant breast, braised endives crumble, juniper berry sauce


 Pancake leaves stuffed with apple tatin, condensed milk and hazelnuts


 Mignardises


 Menu available with only 1 main dish 60 €uros


This menu is served for dinner only except on Sunday