with julienned vegetables on caramelized challah
on chive oil with roasted onion elements and red cabbage mousse with pistachios
with chicken
with shrimps
with sweet potato
with goat cheese with raspberry dressing, caramelized beet and pistachio powder
with vegetable brunoise and ravioli with duck
with boletes and toast
in orange demi glace with beet puree, caramelized carrots and pampas
of venison with potato babka and small-salt cucumber salad made on honey with radish
of seasoned beef with garlic butter, confit cherry tomatoes, rustic potatoes
fillet on lentils with asparagus and leek with beurre blanc sauce
with bear garlic pesto with buratta and hazelnut
with boletus in cream sauce with pork tenderloin
with crawfish necks in lobster sauce
with French fries and cucumber salad
Book a table
We encourage you to book in advance by email or telephone to avoid waiting and guarantee a comfortable seat in our restaurant.
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