| *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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