RÉSERVATION 
| Aspragus Panna cotta, fisheye lans abs tapioca soufflé. | |||
| Marinated salmon and itrs sea lettyuce, thick cream from Landegas. | |||
| Chef’s starter | |||
| Fish according to arrival, green asparagus, persley’s root, cidre vinager sauce. | |||
| Stuffed quail and its juice on a bed of spinach, spelt gnocchis “à la romaine” | |||
| Chef’s main course | |||
| Mature cheese plate DUO | |||
| Madelaine Biscuit in a strawberry cream cake | |||
| Caramelised apples in a crown with cidre juice. | |||
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