RÉSERVATION 
| Onion squash mousseline, chestnut splinters and scallops 11 € |
| Wild boar terrine, juniper berries, apple and beetroot Chutney 11 € |
| The chef’s starter 11 € |
| Pommeau flambé duck foie gras escalope, Camembert sorbet and old style vegetables brunoise 20 € supplt menus 9 € | |
| Surprised veal trotter, rosted langoustines and its bisque Risotto, Swiss chards and cabbage 20 € supplt menus 9 € | |
| Fish according to the fishing season, butternut and einkon wheat risotto with its sage and orange sauce 21 € | |
| Stag stew, baby onions, carrots and turnips 21 € | |
| The chef’s dish 21 € | |
| Thick slice of sea bass “Petit Bateau" with seaweed butter, rice biscuit, parsnip variation 31 € supplt menus 10 € | |
| Normandy-style partridge, wild mushrooms & chestnuts 31 € supplt menus 10 € | |
| Plate of matured cheese TRIO 8 € supplt menus 3 € | |
| Mont Blanc, Vanilla perfumed cream 11 € | |
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| Variation around chocolat and Arabica cream 16 € supplt menus 5 € | |
| Hot soufflé “à la Bagnolèse” and apple sorbet 16 € supplt menus 5 € |
Norman hole 7 €
