Choice of a starter and a desert
Add a glass of wine and a coffee
Home made soup of the day
The salad fresh from the market
The butchers beef cut, home made French fries, green salad
Home made duckliver terrine served with oignons marmelade
Black “ béluga” lentils , smocked artisanal sausage from Morteau
Burgundy snails in claypots, our specialty since 1993
Today’s terrine from our charcutier in Chablis
The suggestions of the day to be discovered on the blackboard
Ribeye steak with Kampot black pepper sauce, home made French fries
Charolais beef tartare coarsely cut, home made French fries
Artisanal chitterlings sausage with mustard sauce
A big leg of goose confit from Gascogne , garlic sauté potatoes
Beef cheek slow cooked in red wine sauce
Our burger, fresh butchers beef, bread from our neighbor baker, farm bacon and aged Comté cheese
Tender pork ribs stews in mild spices, parsnip mash
Suggestion of the day to be discovered on the blackboard
Cheese and Desserts “ a la carte”
Artisanal cheese from the monks in Bellocq’s abbey, served with black cherry jam
Creamy vanilla panna cotta, salted caramel
Small “ baba” cakes soaked in strong rhum sirup from the famed Seve bakery in Lyon
Artisanal vanilla ice cream with raspberries marinated in Armagnac
Coffee “ liégeois” ice cream with fresh chantilly and coffee sauce
Artisanal ice creams and sherbets