|
|
OUR CARTEStartersSTARTERS Tartar of sea bream, guacamol, radishes, Granada sirup .............................................................................. 14.00 Vegetables spring rolls with duck foie gras, Thaï sauce and young sprouts ................................... 14.00 Celery soup truffle flavored, whipped cream of granny smith................................................................... 15.00 Terrine of duck foie gras, chutney of beetroots....................................................................................................... 16.00 Scrambled eggs with truffles................................................................................................................................................... 20.00 Fishes
FISHES Panfried scallops, roasted almonds juice and tagliatelli with cuttle-fish ink......................................... 25.00 Lamprey, Bordelaise style, cooked by our chief...................................................................................................... 25.00 Fish of the moment...................................................................................................................................................................... 22.00
Meats
MEATS Roasted squab, « grilled bread » cream sauce and assorted spring vegetables........................... 18.00 Lamb with ginger sauce, Tatin of tomatoes and zucchini................................................................................. 18.00 Duck confit, fried potatoes in duck fat with boletus mushrooms................................................................. 20.00 Panfried fresh duck foie gras with mango, Sichuan pepper juice.............................................................. 20.00 Prime beef filet, “Rossini” style, truffle sauce and fried potatoes in duck fat...................................... 30.00
Cheeses and desserts
CHEESES Assorted plate with 5 cheeses................................................................................................................................................ 7.00 “Cabécou” cheese in a puff pastry served with chestnut honey ................................................................ 7.00
DESSERTS Assortment of 3 “crèmes brûlées”: vanilla of Madagascar, Russian tea and verbena ................... 7.00 Chocolate sensation....................................................................................................................................................................... 8.00 “Macaron” of strawberries, Basil sherbet......................................................................................................................... 8.00 Tart with seasonal fruits.............................................................................................................................................................. 7.00 Champagne Marc sherbet, walnuts liquor....................................................................................................................... 7.00
OUR MENUS"Logis " menu - 21,00 €
Duck gizzard salad Preserved duck leg, Sarlat-style fried potatoes Walnut ice-cream Spring Menu
Back to the restaurant : click here |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I
History I Rooms I Gastronomy
I Walks I Côté
Bistrot I Shop I I Location I Rates I Reservation I |
