Evening formula

Citrus-marinated Borrèze trout medallions, dill oil, tangy gel, and black sesame tuile - €18

Or

Crisp vegetables on garlic hummus, creamy mushroom cappuccino, and pickled shiitake mushrooms - €16

Or

Celery rémoulade and crab meat in a light mayonnaise with Brive mustard, avocado cream, radish petals, and cherry tomatoes - €17

Or

Vézac asparagus in panna cotta and grilled, Maltese condiments, and Bayonne ham chips - €19

Slow-cooked veal loin seared to a crisp, served with green pepper sauce, carrot purée, and a fricassee of seasonal mushrooms - €23

Or

Slow-cooked free-range chicken breast, Pécharmant red wine jus, potato mousseline whipped with butter, and baby vegetables - €22

Or

Pan-seared sea bream fillet, a reduced, herb-infused fish bone jus, spring vegetable fricassee, and braised fennel heart - €24

Or

Pan-seared veal sweetbreads, Périgord-style sauce, mousseline of peas and fava beans, stuffed Roscoff onion, and artichoke bouquet (supplement €6) - €30

Or

Einkorn risotto with cellar mushrooms, asparagus tips, and tomato coulis with basil - €20

Cheese tasting featuring Les Croquants cheeses, mixed greens dressed with Vilecroze walnut oil and Sarladais honey - €9

Or

Dulcey cream and vanilla mousse finger, granola crumble, walnut praline, and salted butter caramel ice cream - €10

Or

Macaron shell, strawberry cream, and pistachio ganache - €10

Or

Almond financier, poached pear with honey and rosemary, reduced cooking juices - €10

Lightly smoked I.G.P Périgord duck foie gras, balsamic artichoke caviar, cellar mushroom pickles, rubbed with garlic bread

Périgord PGI duck breast seared in a sautoir, Périgourdin jus, Sarladaise-style potato mille-feuille, and baby vegetables

Walnut cake from Domaine de Vielcroze, Sarladais honey whipped cream and praline ice cream

Breaded chicken breasts

Or

Fish of the moment

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The dishes are served with corner potatoes or pan-fried vegetables of the moment of your choice.

Pot of chocolate cream

Or

Assortment of ice creams