RÉSERVATION 
| Game terrine with juniper berries | 11 € | |
| Cream of mushroom soup with poached egg and parmesan shavings | ||
| The Chef’s starter | 11 € | |
| Lucullus-style foie gras with beetroot & chutney | 20 € | |
| Puff pastry with Mayenne snails, chanterelles & sorrel butter | 20 € | |
| Fish of the day with cider sauce, pumpkin mousseline & parsnip chips | ||
| Duck breast & confit leg, with polenta, red cabbage, honey & four-spice sauce | ||
| The Chef’s main course | 21 € | |
| Hare à la Royale, Jerusalem artichoke mousseline & wild mushrooms | 31 € | |
| John Dory with pear cider butter, porcini mushrooms & muscat pumpkin | 31 € | |
| Selection of three matured cheeses | 8 € | |
| Pear in wine liqueur, with speculoos & cinnamon ice cream | 11 € | |
| 11 € | |
| 11 € | |
| Madagascar vanilla creation | 16 € | |
| Pear brandy soufflé accompanied by sorbet | 16 € | |
