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La carte (suite)

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Main course

Filet of veal from Aveyron and Segala
Tender carrots, crispy potatoes and mushrooms, veal juice with lovage
Saddle of Quercy Lamb
Zucchini caviar, Parisienne carrot, potatoes filled with mushroom, lamb juice and lemon confit

Toutes nos viandes bovines sont d'origine Française

Pan fried Pornic pigeon, cube of foie gras
Peas gnocchi, turnip filled with pigeon’s liver
Veal Sweetbreads
Truffle mashed potatoes
We recommend that you choose the beginning of the meal dessert.
Voir les desserts >