Starters
Duck foie gras flambé with sweet spices, corn sorbet, and homemade brioche. ou
Carrots in all forms.
ou
Frog’s leg with parsley
Main courses
rout fillet,vegetable tagliatelle and citrus sauce.
Slow-cooked meat, mashed potatoes ,seasonal vegetables.
Quercy Couscous.
Desserts
Pear flognarde, chocolate sauce, banana sorbet.
Thin tart with Fourme d’Ambert cheese.
The 4C ( chicory crème brûlée, cocoa mousse , chocolate ice cream , camarel tile).
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