*Ham and sausage wafer of « Auvergne » |
13.00 |
*Blue cheese, tomatoes, nuts mixed salad |
12.00 |
*Plate of cold cuts |
16.00 |
*Frogs leg speciality |
16.00 |
*Verrine of prawns, asparagus tips, pine nuts and parmesan shavings |
16.00 |
*Crispy croque-monsieur with pork feet and Fourme d'Ambert cheese |
16.00 |
*Terrine of Limagne duck foie gras with candied apples and black cherry jam |
17.00 |
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*Vegetarian plate: Assorted raw vegetables and trilogy of vegetables |
17.00 |
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*Nature omelette (3 eggs) |
8.00 |
*Bacon omelette |
10.00 |
*Blue cheese omelette |
12.00 |
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*Cassolette of frogs in persillade |
21.00 |
*Blanquette of pike-perch on endives risotto, squid and Espelette pepper sauce |
21.00 |
*Seabass, champagne sauce |
21.00 |
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*Ham "France" braised with hay, Fourme d'Ambert sauce |
21.00 |
*Shoulder of lamb confit with mojettes and shiitakés, pepper sauce |
21.00 |
*Boneless quail stuffed with wild mushrooms "France", spicy juice |
21.00 |
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* Plateau of cheese |
8.00 |
* Cream cheese |
4.00 |
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* Dessert of the day |
3.50 |
* Fondant chocolate cake, confits pomelos |
8.00 |
*Homemade sorbets "planets and satellites" from the point of view of
"Thomas Pesquet's |
8.00 |
* French toast brioche with chocolate ice cream |
8.00 |
* Pancake cake, blueberry sorbet |
8.00 |
* Pear poached in red wine, vanilla ice cream and raspberry coulis |
8.00 |
Our sorbets and ice creams are homemade
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