BOOK 
| Walnut flavoured butternut mousseline | 11 € | |||
| Rabbit fat in its pear jelly | 11 € | |||
| Chef’s starter | 11 € | |||
| Squeezed foie gras quail | 20 € | supplt menus | 9 € | |
| Scallop quenelle with its leek fondue and Vire’s andouille Noilly prat sauce | 20 € | supplt menus | 9 € | |
| Fish according to arrival, parsley root Aurore sauce and Nerone rice | 21 € | |||
| Coq au Vin, little onions and fettuccini | 21 € | |||
| Chef’s main course | 21 € | |||
| Saint Pierre, 4/4 sauce and a variation of parsnips | 31 € | supplt menus | ## | |
| Rosemary rack of lamb and its sqeezed winter vegerables | 31 € | supplt menus | ## | |
| Ripen cheese tray TRIO | 8 € | supplt menus | 3 € | |
| Carrot mousse and orange flavoured crème brûlée | 11 € | |||
| 11 € | |||
| 11 € | |||
| Ceunchy pear, beurre salé ice cream | 16 € | supplt menus | 5 € | |
| Hot Bagnolèse soufflé and its apple sorbet | 16 € | supplt menus | 5 € |
The map in english From €11 to €31
FROM 11€ TO 31 €
Galerie photos
Restaurant opening hours
We are open 7 days a week
From 12:30 to 14:00 and from 19:30 to 21:00
Arrivals / Departures
Check-in from 3:30 pm
Check-out until 11:30 am