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Starters

  • Snail soufflé with muscat pumpkin, salad and grilled ham
  • Poached pear moose with champagne, accompanied by Roquefort cheese and walnuts
  • Duo of salmon and prawn with a dill and chive cream and salad
  • Glass of frog mousse with Ricard pastis and fine herbs
  • Flaked snail with forest mushrooms and cream of spinach
  • Crème brulée with foie gras
  • Tomato soup with roasted peppers
  • Leek soup with scallops

Main courses

  • Beef Wellington en croute with creamed potato, tied bundles of vegetables and chanterelle mushroom sauce
  • Wild boar stew, red cabbage cooked with fennel and walnuts, carrot puree and dauphinois gratin with cèpe mushrooms
  • Guinea fowl with Gewurztraminer wine, cream of morel mushrooms served with a cup of green asparagus risotto
  • Artisan wiener, breaded veal fillet with house fries
  • Roulade of beef tenderloin with smoked ham and gherkins

Fish

  • Roulade of lemon sole fillet and smoked salmon, finely chopped mushrooms and prawns
  • Sea bass cooked with shallots
  • Salmon fillet with celeriac and a mustard cream

Desserts

  • Walnut and fig tart
  • Strawberry mascapone
  • ‘Claudie’ chocolate gâteau