Salad of cauliflower and smoked haddock, red beetroot emulsion.
Soft-boiled egg in a crunchy corn crust, squash and mushroom minestrone.
House brioche with fresh goat's cheese (Maison Bordas),chive & lemon cream.
Pan-fried escalope of duck foie gras,
oxtail ravioli and black radish reduced stock.
Roasted fillet of duckling in walnut oil gravy served with potato pancakes.
Sliced beef rib steak in rustic thyme gravy served with garlic-sautéed Brussels sprouts.
Escalope of veal liver with morello cherries, Bigarade-style bitter gravy.
Blanquette of King prawns, Romanesco cauliflower and butternut julienne.
Selection of cheeses, carefully chosen by us, served with a green salad
Moist sponge with pistachio and amarena cherries, pistachio ice cream.
Dark chocolate shell, fresh and iced mango, light lemon tea mousse.
Citrus fruit baba, grapefruit suprêmes with mandarin "Napoléon" liqueur,
clementine ice cream.
100% chocolate, chocolate ice cream with cocoa nibs.