Menu
| STARTERS | |
Shiitake and oyster mushroom velouté, black pudding cromesquis |
14.00 |
|
Paté Lorrain, served hot, meat jus, salad and raw vegetables |
14.50 |
|
Semi-cooked trout at low temperature, fine soy vinaigrette and steamed bulgur |
15.00 |
| MAIN COURSE | |
|
Supreme of yellow chicken poached in jus, pineau cream sauce |
24.00 |
|
Pike perch filet in red apple crust and cider butter |
26.50 |
|
Pork tenderloin cooked with reduced jus, country-style |
24.50 |
|
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 20/11/2025
Price including tax in euros
Price including tax in euros