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3 courses 350,-
A savory dish with Burgundy snails, porc rilletes, truffle sausage, grilled bread & tapenade.
Soup à l'oignon
Loads of glazed onions cooked with veal broth, white wine & thyme. Served with a "lid" of bread and grated Emmentaler
Risotto with fresh smoked cheese & pea cream, loads of mushrooms, fresh herbs and grated grana.
Poor man's bouillabaisse
Rich creamy fish soup with turmeric & white wine, served with grated Emmental cheese, grilled bread & aïoli
Confit de Canard
Duck confit served with pomme Anna, herbs, pickled blackberries and Port wine sauce
Braised neck fillet, served with pomme Sarladaise, herbs, fried sausage and mild mustard cream
The 3 cheeses of the day, selected by the Patron
Classic "danish" chocolate dream, served with vanilla cream
Warm caramelized pear pie on puff pastry. Topped with a scoop of vanilla ice cream
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