Butternut squash soup, cream from Isigny, chestnut fried and smoked paprika

Minced of octopus, Granny Smith vinaigrette and celery crunchy

Poched egg, mushrooms fried and smoked duck breast

Hummus with beet and vegetables chips

Parma cured ham of Franco Gulli

Lamb shoulder cooked 7 hours and meat juice

Casserole of boar with cinnamon and vegetables

Breast of guinea fowl roasted with sweet and sour sauce

Lentils dahl and basmati rice, coconut curry sauce

Steak of swordfish with blackcurrant pepper from the Ferme Fruirouge, blackcurrant reduction

Filet of hake and sorrel from our garden sauce

Selection of cheese from the House Escudier

Cuisson 45 minutes, sous réserve de disponibilité

Autumn pavlova apple pear cinnamon

Fig pie with our honney and spices, coconut sorbet

Verrine of dark chocolate 70% from Saint Domingo, praliné cream and nougatine

Small dessert with coffee

Small dessert with tea

Small dessert with infusion

Small dessert with rum