Gastronomic formula

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

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OR

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Green asparagus from Mallemort, "mimosa" boiled egg, unctuous egg yolk, and wild garlic pesto. - 20€

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OR

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Inval trout marinated with pink berries, smoked beets and verjus condiments. - 20€

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

Slow-cooked skrei fillet, green asparagus from Mallemort, mandarin and cardamom emulsion. 31€

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IGP Périgord goose breast à la plancha, Kasha and young leeks, Cîmes berry juice. - 31€

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Piece of veal fried with sage, potato yarrow and sauteed root vegetables. - 31€

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OR

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French sweetbreads braised in a sautoir, stewed onions with guanciale, glazed salsifi and honey and sweet pepper sauce (Supplement 9€). - 38€

Assortment of cheeses from the Audrix cheese factory, young shoots with Balsamico. (Supplement 12€) - 12€

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OR

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Pineapple candied with old rum and vanilla from Madagascar, baba cookie and roasted pineapple sorbet. - 16€

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OR

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Pure dark chocolate from Madagascar “80%”, in light mousse, pecan praline and salted butter caramel ice cream. - 16€

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Gariguette strawberries from Journiac in a crispy shell, creamy Tahitian vanilla and mimosa. - 16€

Sliced "Maigre" fish marinated at the moment, stewed chicory freshened with orange.

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Stripped rabbit with herbs, mustard cream and young shoots.

Roasted Mediterranean mullet, creamy artichoke and Sicilian virgin sauce.

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Crispy confit pork, crushed potatoes and creamy spring garlic condiment.

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Banofee our way, banana cream and crunchy almond cookie.

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Unstructured mandarin pie, crispy meringues and Imperial Mandarin ice cream.

Preserved duck foie gras IGP Périgord, fruit chutney.

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OR

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Stripped rabbit with herbs, mustard cream and young shoots

Veal sauté with sage, vegetables casserole or risotto.

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

Chocolate cream and vanilla ice cream.

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Ice creams and sorbets according to inspiration...