Starter - main course - dessert 53 €
Starter - fish - meat - cheese or dessert 67€
wine and pairing option : 3 glasses of wine 25 €, 4 glasses of wine 32 € and 5 glasses of wine 40 €.
IGP Périgord duck foie gras preserved with Espelette pepper, beetroot and Barolo vinegar condiment, candied ginger shortbread. - 20€
Octopus tentacle snacked with olive oil from "Les Baux", Japanese radish, marigolds and kalamansi vinaigrette. - 20€
"Petit-gris" snails in tempura, panisse, black garlic and nettle coulis. - 20€
Carnaroli risotto with black truffles, spring onions and bone marrow. (extra 16€) - 36€
Tronçon de skreï cuit à basse température, céleri onctueux, aillet et émulsion ail/amande. - 31€
Dos de maigre de l'Atlantique, pommes de terre confites, chou kale et et keffir mousseux. - 31€
Agneau de nos fermes rôti, Cocotte de légumes printaniers et jus d’un navarin. - 31€
Roasted IGP Périgord goose breast, green asparagus from Mallemort andfava beans with spring onion, morell sauce. - 31€
French veal sweetbreads braised in the frying pan, salsify stewed with Colonnata bacon and creamed lovage juice (extr +9 €). - 38€
Local cheese assortment, mixed herbs in season and Balsamico dressing (extra + €12) - 12€
Extra sweet pineapple candied with old rum, crispy dark chocolate feuilletine and coconut sorbet. - 16€
Mandarin Pavlova, pistachio praline mousse and "Mandarine Imperiale" liquor coulis. - 16€
"Jivara" grand cru milk chocolate, in light mousse, Tahitian vanilla ganache and hazelnut shortbread. - 16€
Starter - main course - dessert 38 €
Starter - main course or main course - dessert 32 €
wine and pairing option : 3 glasses of wine 25 €, 4 glasses of wine 32 € and 5 glasses of wine 40 €.
Striped poached pollack with herbs, broccoletti mousseline and peanut crisp.
Royale d’asperges fumée, Salade d’asperges cuites et crues au vinaigre de concombre.
Supreme of poultry from our region braised in a sauté pan, sweet potato and blanquette sauce.
Fillet of Inval river trout slowly cooked, green Carnaroli risotto and fish juice with citrus fruits.
Tatin-style apple millefeuille, tonka bean cream and caramel sauce.
Banana and arabica Tiramisu, in a crispy cylinder, banana sorbet.
Starter - main course - dessert 20 €
Starter - main course or main course - dessert 17 €
Preserved duck foie gras IGP Périgord, figs chutney.
Salade d'asperges cuites et crues au vinaigre de concombre.
Local farmed chicken breast, vegetables in season or sweet potato mousseline.
Pan fried day's fish, vegetables in season or sweet potato mousseline
Milk chocolate creamy and vanilla ice cream.
Ice creams and sorbets suggestions...
