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The chef invites you to discover new recipes inspired by grandma's traditional dishes.
Our starters
Croque truffé
Truffled croque with white ham, comté cheese, farmhouse bread and truffled butter.
Terrine de campagne aux trompettes de la mort
Country-style terrine with black chanterelle, mustard pickles.
Œuf mimosa au crabe
Mimosa egg with crab, quite simply!
Starter of the moment
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Our dishes
Butcher's piece
Approx. 200g, beurre maître d'hôtel, home fries and salad.
Encornet snacké
Slivers of squid, light cream, herb oil and fish pearls.
Demi-coquelet mariné rôti
Marinated and roasted half-cockerel with home fries, bouquet of lamb's lettuce.
Our desserts
Riz au lait
Rice pudding flavoured with vanilla and lime zest.
Glouglou du bouillon