A FEW DISHES FROM THE MENU

Marnière of crayfish Thai style, oriental pearls,
thinly diced vegetables in three colours----------------------------------------22 €

Ballotine of hen pheasant stuffed with foie gras,
fricassee of ceps and fresh walnuts, cream of ceps---------------------------19 €

The three domes : hare with herbal butter,
smoked raw ham and wild herbs, sorbet of these herbs----------------------15 €

Piccata of calf sweetbreads, Bon Henri goosefoot ravioli,
tangy tomato--------------------------------------------------------------------------25 €

Bar de ligne sur lie de Corent frotté au sel de
jambon de montagne, le légume de l’Auvergne croustillant------------------26 €

Line-caught sea bass on Corent lees rubbed with mountain ham salt,
cripsy Auvergne vegetables---------------------------------------------------------25 €

Loin and saddle of lamb from the region,
couscous sauce, tender bulghur wheat and baby vegetables-----------------26 €

French hunting partridge roasted and prepared,
the thighs in layered green cabbage and foie gras,
canape with the roasted part-------------------------------------------------------33 €

Trolley of cheeses from « here and there »----------------------------------------9 €

Fine fig crunch, Rivesaltes sorbet, whipped pistachio cream
(to be ordered at the beginning of the meal)-------------------------------------10 €

Vellavia sorbet, « temptation » apples,
caramelised compote and beer -----------------------------------------------------10 €

Geometrical Chuao chocolate dessert ---------------------------------------------12 €

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