Starters
Duck foie gras flambé with sweet spices, corn sorbet, and homemade brioche. ou
Carrots in all forms.
ou
Asparagus Trilogy
Main courses
rout fillet, lentil soup, leek fondue and citrus sauce.
Slow-cooked Veal medallion, seasonal vegetables.
Quercy Couscous.
Desserts
Pear flognarde, chocolate sauce, banana sorbet.
Thin tart with Fourme d’Ambert cheese.
Coulant chocolate fondant, strawberry sorbet.
Starter and main course, or main course and dessert.
Select from the Grands menu offered in tasting portions.
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Salle de restaurant
Salle de restaurant