Starters

Velvety of small pumpkin and chestnuts 9 €
Crispy lettuce heart’s with warm goat’s cheese on toast 12 €
Home-made smoked salmon and its blinis, horseradish cream 14 €
12 Burgundy snails in garlic butter 13 €
Frog’s legs with watercress cream sauce 15 €
Carpaccio of scallops and scampi with oil of mandarin orange 16 €
Young wild boar terrine and foie gras with flavours undergrowth,
stewed quinces 15 €
Southwest Foie Gras terrine, toasted brioche 18 €

Fishes

Thick salmon steak and “Bouchot” mussels steamed, garnish of
vegetables stewed in butter 19 €
Fillet of bass and razor clam “à la plancha”, radishes and green
cabbage braised with fennel bulb seeds 24 €
Fillet of anglerfish « à l’américaine », pilaf of « Camarguais » rice 26 €

Meats

Burgundy-style beef stew “à l’ancienne”, fresh tagliatelle 19 €
Suckling pig roast, potatoes Darphin and caramelized chicory 23 €
Rump steak béarnaise sauce, home-made French fries, mixed salad leaves 25 €
Entire green young partridge with “Chambertin” sauce,autumn fruits and
vegetables forestière-style 29 €

Fromages

Ripened 2 cheeses platter (bleu d’Auvergne, Comté) and its salad 8 €

Desserts

Salad of seasonal fresh fruit, blackcurrant sorbet 9 €
Soft chocolate, vanilla ice cream 10 €
Poached pear “du curé” style mulled wine 10 €
Opera cake 10 €
Black fruit millefeuille 11 €
Quince tart tatin and whipped cream caramel sauce 11 €

Leader Owner: Antoine Heerah
Executive leader: Roger Heerah