February 2020 Menu. For health reasons, our dishes are currently on the slate and change regularly. Do not hesitate to call us for more information !
Purple artichokes anchoiade style,springs onions and parmeggiano shavings.
Crispy gambas, quinoaand citrus salad.
Cutlet of pan seared foie gras, creme of celery, butternut tears and Port Juice.
Crunchy, melty and spicy Lamb feet and barigoule artichokes.
Cream of lentils, foie gras froth.
Canaroli Risotto,cooked with three chesse.
Large fish ravioles, lobster sauce.
Plan seared Scallops, citrus juice and market vegetables.
Veal an Ricotta Lasagna , mesclun salad.
Embered Beef paleron.