Menu
| STARTERS | |
Wild garlic emulsion with olive oil, Mozzarella di Bufala and tapenade |
14.00 |
|
Oxtail terrine, oinion fine pie, Soubise sauce like tartar sauce |
14.50 |
|
Séte style tiger shrimps served warm, hummus and aioli |
15.00 |
| MAIN COURSE | |
|
Guinea fowl breast "Prince des Dombes" in sherry wine |
24.50 |
|
Hake fillet à la grenobloise, tangy sorrel sauce |
27.50 |
|
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 06/03/2026
Price including tax in euros
Price including tax in euros