The careful selection of producers and artisans is the very first step of our work in the kitchen.

They grow the produces before we cook them so the quality of what we do is very much linked to the quality of their work.

Les EntrÉes

6 very big snails cooked with garlic-butter in their shells - 18 €

 Traditional duck foie gras, red onions marmelade - 27 €

French onion soup grained with comté cheese - 18 €

Scallops carpaccio, citrus vinaigrette, trout eggs - 25 €

Hard-boiled eggs scooped out and filled with its chopped yolk and mayonnaise, capers and anchovy - 18 €

Sauted wild mushrooms (depending on availability) with parsley - 18 €

LES PLATS

Catch of the day, garnish of the moment

French sole Meunière style, spinach shoots – 60 €

Traditionnal veal stew (veal, carrots, onions, mushrooms, potatoes, bacon in a creamy sauce) – 34 €

Lozère sauvage, mash potatoes - 32 €

Duck breast, parsnip puree, roasted figs with red wine, meat jus - 38 €

French beef filet, Béarnaise sauce, homemade French fries - 48 €

Small squares of ravioli filled with cheese, Jerusalem artichokes and butter emulsion - 28 €