Set Menu


€23  : Starter + main or main + dessert - Tuesday to Friday lunchtimes, excluding public holidays

€30 : Starter + main + cheese or dessert

€35 : Starter + main + cheese and dessert



Starters
Separateur

 

Creamy carrot soup, lemongrass coconut milk, roasted prawns, stir-fried vegetables

‘Sushi-style’ salmon smoked with Chang Nung tea, Puy lentils, and rocket emulsion

St. Nectaire cheese in Brick pastry, mixed salad, walnut oil vinaigrette

Chef’s own duck foie gras, berry chutney, brioche with pain d’épices pieces (€3 supplement)

 


Mains
Separateur

 

Roast fillet of sea bass, lemon confit butter with pine nuts, braised butternut squash

Artichoke and summer truffle chicken bites, red wine reduction, cauliflower purée

Monkfish and cod lasagne, crustacean sauce, finely-sliced mixed vegetables

  Fillet of ‘Charolais’ beef, Fourme d’Ambert blue cheese sauce, potato terrine with bacon (€3 supplement)

 

 

Local cheeses
Separateur

 

Platter of Auvergne cheeses (3 pieces of your choice)

(Cantal, Saint Nectaire, Pavin, Carré d'Aurillac, Comtesse de Vichy, Brebis 'Lavort")

ou

Faisselle with cream or forest fruit coulis

 

Desserts
Separateur

Creamy chocolate dome on a Breton croquant (almond biscuit)

Tonka bean crème brulée with almond tuile

Rum baba, Chantilly cream

Confit orange tartlet, white chocolate and mascarpone cream

Ice cream or sorbet