Gastronomic formula

Duck foie gras confit with Espelette pepper,

Mango and chilli chutney.

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And

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Royale of sellfish and crisp vegetable salad flambeed with mirin.

Monkfish cooked at low temperature,

fregola cooked with celery and black truffles, creamy green cabbage fumet.

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Or

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Supreme of poultry delicately truffled between flesh and skin,

butternut and full-bodied poultry jus.

Extra sweet poached pineapple,

Baba, rum passion sauce and pineapple coconut sorbet.

Preserved IGP Périgord duck foie gras with Espelette pepper, pear Conference and pear/ginger chutney. - 20€

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OR

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Thin tartlet with snails and oyster mushroom, rocket pesto and pine seeds. - 20€

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OR

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Local farmed trout marinated with pink peppercorn, smoked beetroot and verjuice condiment. - 20€

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OR

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

Monkfish from Britany, low temperature cooked, Fregola Sarde and celery with black truffles, romanesco cabbage. - 31€

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OR

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Goose breast I.G.P. Périgord, plancha snacked, Kasha and young leaks, "Baies des Cîmes" pepper sauce. - 31€

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OR

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Panfried piece of veal with sage, potato millefeuille and root vegetables sauteed. - 31€

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OR

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French veal sweetbreads braised in the frying pan, stewed onions with "guanciale", salsify and sweet and sour honey, Chili sauce (Extra 9€). - 38€

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

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OR

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Extra sweet pineapple candied with old rum, vanilla, baba biscuit and roasted pineapple sorbet. - 16€

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OR

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"Madagascar" Grand Cru black chocolate, lightly mousse, pecan praline and salted butter caramel ice cream. - 16€

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OR

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Roasted pear with sweet spices, dairy caramel sauce and Prunes/Armagnac ice cream. - 16€

Sliced "Maigre" marinated with citrus fruits, stewed chicory with orange.

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OR

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Rabbit terrine with herbs, mustard cream and young shoots.

Roasted king Sea Bream, creamy artichoke and Sicilian style virgin sauce.

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OR

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

In style of "Banofee", banana creamy, crispy almond biscuit.

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OR

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Mandarin tartlet, crispy meringue "Mandarine Impériale" liquor ice cream.

Preserved duck foie gras IGP Périgord, fruit chutney.

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OR

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Rabbit terrine with herbs,mustard cream and young shoots.

Sautéed veal with sage, vegetables stew or risotto.

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OR

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Pan fried day's fish, vegetables stew or risotto.

Chocolate cream and vanilla ice cream.

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OR

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