THE MENUS

Starters

Green lentil salad, thin slices of Inval trout cured gravlax-style, beetroot vinaigrette with balsamic - 15€

or

Red beetroot panna cotta, beetroot pickles, cucumber cubes, mesclun salad, and Chioggia beet petals (V) - 13€

or

Cream of green peas with mint, sautéed seasonal mushrooms, poached egg, golden croutons, and Espelette pepper Chantilly (V) - 12€

Main courses

Slow-cooked Périgord IGP chicken supreme, reduced Pécharmant wine jus, sweet potato purée, confit baby potatoes, garlic in its skin, and baby vegetables - 22€

or

Marbled pollock with nori seaweed, orange butter, creamy Parmesan risotto, and roasted seasonal vegetables - 24€

or

Sardinian fregola with mushrooms and courgettes, woodland jus, mixed leaf salad, and roasted hazelnuts (V) - 18€

Desserts

Tasting of Croquants cheese, mesclun salad with walnut oil, and Sarladais honey - €

or

Roasted pineapple with caramel, vanilla ice cream - 10€

or

Vanilla macaron, diplomat cream, strawberries, and white chocolate ganache - 10€

or

Moelleux au chocolat noir 64% tiède, glace au noix, coulis de fruits rouges, tuile dentelle - 10€

Starters

Duck foie gras confit in its fat, seasonal fruit chutney, mesclun salad with walnut oil, toasted brioche, and red fruit gel. - 16€

Main courses

Seared duck breast from Périgord, porcini mushroom cream, Sarladaise potato cake, and baby vegetables. - 24€

Desserts

Gourmet walnut and chocolate disk from Périgord, mascarpone Chantilly cream, plum brandy sorbet, and caramel coulis. - 12€

Main courses

Aiguillettes de poulet panées.

or

Poisson du moment.

Desserts

Pot de crème au chocolat.

or

Assortiment de glace.