Gastronomic formula

IGP Périgord duck foie gras preserved with Espelette pepper, quince puree with Myrte vinegar, cranberries and roasted hazelnuts. - 20€

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Wild mushrooms musk, fried snails, rocket and herbs emulsion. - 20€

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Shrimp salad with peaches and 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, parsnips, oyster mushrooms and white vermouth cream sauce. - 31€

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Braised guinea fowl breast with garlic, maïs and chanterelles, reduced poultry juice. - 31€

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Piece of beef from Maury family, grilledwith Timut pepper, potato mousseline and thaï spring onion. - 31€

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French sweetbread palm braised in the frying pan, white cabbage marinated in balsamico bianco vinegar and potato gnocchi (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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Prunes Reine Claude and grappes Chasselas de Moissac, in style of pavlova, "vieille prune" from Souillac ice cream. - 16€

Velouté onctueux de potiron châtaignes rôties.

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Ou

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Œuf basse température, crémeux de potimarron et émulsion au lard.

Suprême de pintade fermière au sautoir, mousseline de céleri torréfié et courge spaghetti, jus corsé.

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Ou

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Dos de lieu jaune au plat, butternut comme un risotto et émulsion de crustacés.

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Millassou traditionnel au vieux rhum, glace à la gousse de vanille de Madagascar.

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Ou

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Crémeux au chocolat au lait, glace à la citrouille.

White beans salad with walnut oil, crunchy vegetables and bacon cream.

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Chicken compression with smoked paprika and tomato, mustard leaves and mushroom condiment.

Fish of the moment, wheat risotto with red bell peppers and creamed dish stock.

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Grilled pork piece, roast vegetables with rosemary and barbecue sauce.

Tiramisu with arabica, milk chocolate sorbet.

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Pink grapefruit tartlet with Combawa, kumquat and "Main de Bouddha" candied, cream with honey and Kalamansi.

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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Chicken compression with smoked paprika and tomato, mustard leaves and mushroom condiment.

Local farmed chicken breast, vegetables in season or mashed potatoes.

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Pan fried day's fish, vegetables in season or mashed potatoes.

Strawberries salad and vanilla ice cream.

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