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Starters
Pan fried foie gras from the Lot valley,
Duck Broth infused with Avèze
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Roasted langoustines
Spring cabbage filled with the meat of the claws of crabs and Sichuan pepper, shellfish jus
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Plate of seasonal vegetables with summer truffle
Flavoured Broth with Quercy Safran



Fishes
Roasted turbot from our coasts
Young chard filled with capers, tomatoes and lemon, smoked cardamon juice
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Fillet of pikeperch roasted with spices
Millefeuille of beeteroot chiogga, seasonal young roots, malbec mirror
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John dory fillet poached with lemon butter
Broad beans, fondant potato filled with chorizo, bouillabaisse jus and rouille