Chef’s carte

Delightful , creative and audacious cuisine

  • Retour du marché

    Starter, main course or main course, dessert

    This menu changes each week , served every lunch excepted on Sunday and public holidays.

    You will be served as much as an hour

    Jerusalem Artichoke Stock and Parmesan Royal, Crispy Bread, Raw Ham and Truffles

    * * * * * * * * * * * *

    Veal’s Kidney and Tender Veal, Madère Reduced Juice, Mushrooms Canneloni

    * * * * * * * * * * *

    Millefeuille Cacao Biscuit, Vanilla and Chocolate Cream, Clementine with Spices

     

    a
  • Kids menu

     

     

    Delicious assortments for kids

    19
  • Discovery menu

     

     

    7 dishes to discover the whole cooking of the Chef Damien Fagette

    Last service at 1 pm and 9 pm for this menu

    89
  • Menu GOURMAND

    Starter, main course, dessert

     

    49
  • Menu GOURMET

    Starter, main course, dessert

    This menu propose you one of the specialties of the Maison

    69

Menu GOURMAND

49 €

Pressed foie gras, crayfish salad, some mushrooms with laurel, crispy duck ham and fine shells jelly

Or   

Frog’s legs in a parsley breadcrumbs, parmesan shortbread and garlic soup, parsley emulsion

*****

Lamb tenderloin stuffed with black mushrooms, glazed salsify with juice and fresh cheese doughnut

Or 

Fresh cod in a citruses steam, shrimp “cromesqui”, sweet potatoes and kumquat mash, “hollandaise” sauce with shell butter

*****

Raw and cooked fig, sangria juice and sorbet, mascarpone roll with orange zest

Or 

Granny Smith Apple, green apple mousse, manzana panacotta, full fruit sorbet and praline creamy

 

Menu GOURMET

69 €

Pan-fried duck foie gras, poached pear with local wine, shortbread with Périgord nuts, onion sorbet

Or

Scallops from our coast in a crispy bread, preserved bio egg yolk, mushrooms curry cannelloni and sour juice

*****

Roasted royal bream, urchin creamy, cauliflower muslin, hazelnut and collioure anchovy

Or

Family’s Leguen pigeon, roast breast on the bones, stuffed leg with mushrooms, reduced juice beetroot and blueberries, offals in a “quesadilla”

Or

Sweetbread cooked in a iron cocotte, chanterelles and crispy chervil, reduced juice

*****

Ripened cheese tray from Mister Blanchard 

*****

Choice of deserts

*****