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SPECIAL DISH OF THE DAY 13€ |
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WEDNESDAY : |
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Grenaille” potatoes, spinach and roasted veal kidneys, mustard sauce |
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THURSDAY : |
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Fricassée of seasonal vegetables and veal “Blanquette” |
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FRIDAY : |
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Herbs risotto, roasted filet of pollack fish |
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SATURDAY :
Sauerkraut and confit breast of pork |
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SUNDAY : |
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Mashed potatoes and braised leg of rabbit cooked with olives |
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Lentils salad cooked with spices, crispy veal head, “Rémoulade “sauce 17€ |
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Seasonal vegetables and veal-sweetbread “Vol-au-Vent 37€ |
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“Comté” cheese 10,50€ |
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Banana and chocolate ice-cream “Vacherin” 8,80€ |
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Net prices, service included! |
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Cauliflower cream, shellfish jelly and haddock |
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Potatoes “Charlotte”, radish and green apple as a salad, sauteed filet of mackerels |
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Pate en croute « Mon Vieil Ami » style |
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Warm salad of Seasonnal vegetables with raisins and almond, tapenade toast |
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Leeks and shellfishes, roasted filet of sea-bream, “Hollandaise” sauce with tarragon |
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Artichokes and potatoes cooked with lemon confit, sauteed skate-fish at “Grenobloise” style |
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Carrots cooked with citrus and “Ras-el-hanout” spices, roasted filet of Pollack fish with pigs feet |
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Pork “Pot-au Feu” with horse-radish (2 pers) |
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Braised turnips, bok-choy and crispy shoulder of lamb |
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Tagine of celery roots and prunes, roasted breast of chicken |
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Rhum Baba with vanilla cream |
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Chocolate tart, sorbet of the moment |
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Caramelized pineapple, coco cookie and pineapple sorbet |
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Pear as a crumble, caramel mouss, pear sorbet |
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Pistachio crème brûlée and grapefruit sorbet |
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First course : 11 € |
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Fish and meat : 22 € |
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Dessert : 8 € |
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Carte conçue par Antoine Westermann et réalisée par Frédéric Crochet |
