Gastronomic formula

IGP Périgord duck foie gras naturel confit, mango and ginger chutney with Espelette pepper. - 20€

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Free-range egg cooked at low temperature, pumpkin, roasted chestnuts and Bellota ham. - 20€

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Shrimp salad with kalamansi, pickles with pink berries and avocado. - 20€

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Carnaroli risotto with black truffles, spring onions and bone marrow (Extra 16€) - 36€

Roasted scallops from Normandy, multicolores radishes, green papaya and pineapple/bergamot/coconut emulsion. - 31€

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Perigord capon filet, delicately stuffed with truffles between flesh and skin, wild mushrooms and parsnip. - 31€

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Pig's trotters stuffed with roasted foie gras, vegetables stew, strong juice with hazelnut flavors. - 31€

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French veal sweetbreads braised in the frying pan, Kohlrabi, Spätzele sauteed in butter and saucxe with kaffir (Extra 9€). - 38€

Local cheese assortment, mixed herbs in season and Balsamico dressing. (Extra 12€) - 12€

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Rice pudding with candied butternut with orange, crispy and creamy. - 16€

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“Azélia” milk chocolate, lightly mousse, soft hazelnut biscuit. - 16€

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Pink grapefruit tartlet with combawa, kumquat and "Main de Bouddha" candied, cream with honey and kalamansi. - 16€

Seafood "Royale", salad of fine vegetables marinated with rice vinegar and sweet pepper sauce.

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Roasted vegetables velouté with coconut milk, bacon emulsion.

Slowly cooked fresh pollack, small vegetables in a fish stew with lemongrass.

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Grilled pork piece, sweet potato aïoli, sweet and sour pork stock with citrus fruits and honey.

Tiramisu with arabica, milk chocolate sorbet.

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Roasted apple with caramel and cardamom, biscuit and chestnut creamy.

Velouté de Potimarron au jambon de réserve 18 mois,

crème à la truffe noire.

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Foie gras de canard confit,

chutney de mangue/piment d'Espelette et granola de céréales.

Homard Breton poché au bouillon de poissons de roche,

émulsion citronnelle kalamansi.

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Saint Jacques de Normandie snackées,

panais rôtis, pleurotes sautés et fumet au vermouth blanc.

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Pièce de chapon fermier,

mousseline de butternut et sauce aux truffes noires.

Ananas poché à la vanille Bourbon,

comme une pavlova, mousse à la noix de coco.

Preserved duck foie gras IGP Périgord, fruit chutney.

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Roasted vegetables velouté with coconut milk, bacon emulsion

Local farmed chicken breast, vegetables in season or sweet potato aioli.

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Pan fried day's fish, vegetables in season or sweet potato aioli.

Rice pudding with candied butternut with orange, crispy and creamy.

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Ice creams and sorbets according to inspiration... Sorbet: chocolate, raspberry, strawberry, apricot. Ice cream: vanilla, nuts.

Cappuccino de champignons, crème à la truffe noire.

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Œuf Bio. cuit à basse température, potimarron, châtaignes et truffes.

Pressé d'aile de raie truffé, céleri torréfié.

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Vol au vent de sot 'l'y laisse de volaille, en blanquette truffée, crémeux d'artichaut.

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Fromage frais aux truffes noires, mâche et chips de pain.

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"Tube" chocolat ombré Hukambi, praliné à la noix de pécan et glace truffe.