Menu
| STARTERS | |
Bufala mozzarella, cherry tomato emulsion with olive oil and tapenade |
14.50 |
|
Duck terrine with pineau rouge and Roscoff onion jam |
14.00 |
|
Séte style tiger shrimps served warm, hummus and aioli |
15.00 |
|
Terrine of semi-cooked foie gras with red Pineau, "vieux garçon" fruit preserve |
22.00 |
| MAIN COURSE | |
|
Duck breast marinated in orange and tangy Grand Marnier sauce |
26.50 |
|
Catch of the day meunière, Nantes-style butter sauce with tonka bean |
27.50 |
|
Medallions of pink veal rump, meat juice in the style of "Paysanne" sauce |
25.50 |
|
Veal kidneys and their Muscat sauce |
24.50 |
| DESSERTS | |
| Dessert among the choices of the moment |
9.50 |
| Assortment of five cheeses |
12.00 |
Menu updated on 14/09/2026
Price including tax in euros
Price including tax in euros