Starter from the set menu (any except foie gras) - €15
Chef’s own duck foie gras - €17
Gourmet platter: foie gras, smoked duck breast and seasonal vegetables - €22
Local platter: St. Nectaire cheese in Brick pastry, cured ham, mixed salad - €18
Fillet of ‘race normande’ beef, Fourme d’Ambert blue cheese sauce, potato terrine with bacon - €22
Roast fillet of sea bass, lemon confit butter with pine nuts, braised butternut squash - €19
Artichoke and summer truffle chicken bites, red wine reduction, cauliflower purée - €19
Monkfish and cod lasagne, crustacean sauce, finely-sliced mixed vegetables - €19
‘Butcher’s board’ (fillet of ‘race charolais’ beef, bone marrow, fondant potatoes with foie gras, salad) - €25
3 types - €10
Faisselle with cream - €7
Dessert from the set menu - €11