Evening formula

Citrus-Marinated Borréze Trout Medallions

Dill-infused oil, tangy gel, and black sesame tuile — €18

OR

Crunchy Vegetables over Garlic Hummus Creamy mushrooms, pickled mushrooms, and crispy bread chips — €16

OR

Charentais Melon Spheres & Melon-Beet Salad Tangy beet, Banyuls gel, melon milk, and thin ribbons of local cured ham — €17

OR

Creamy Burrata on Tomato, Peach & Smoked Duck Tartare Pesto coulis and crispy bread chip — €17

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Slow-cooked Angus beef picanha,

piquillo chimichurri vinaigrette, pea mousseline, Agata potatoes and shallots confit in foie gras fat – €24

Or

7-hour pulled lamb shoulder infused with herbs and spices, reduced cooking jus, eggplant caviar, parmesan-gratinated sucrine lettuce – €23

Or

Sole fillet paupiette with a delicate pink seafood stuffing, creamy shellfish jus, squid ink Arborio risotto, seasonal young vegetables – €23

Or

Pan-seared veal sweetbreads, Marsala and morel mushroom cream sauce, roasted celery mousseline, baby carrots stuffed with porcini Duxelles (€7 extra) – €30

Or

Kasha stew with diced vegetables and cultivated mushrooms, aged Parmesan emulsion – €18

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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