Starters
Duck foie gras flambé with sweet spices, corn sorbet, and homemade brioche. ou
Carrots in all forms.
ou
Frog’s leg with parsley
Salad of confit gizzards and duck breast dried in-house
Main courses
Fish and mussels poached in broth with baby vegetable
Confit lamb or slow-cooked quail , crushed potatoes and black trumpet mushrooms
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).
Lemon-basil mousse,preserved lemon, and red berry 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