Carta y menús

Choice of a starter and a desert

19,80€

Add a glass of wine and a coffee

25,80€

Home made soup of the day

The chef’s terrine

The salad fresh from the market

The butchers beef cut, home made French fries, green salad

The catch of the day

The dish of the day

Home made duckliver terrine served with oignons marmelade

14,00€

Black “ béluga” lentils , smocked artisanal sausage from Morteau

10,00€

The soup of the day

10,00€

Burgundy snails in claypots, our specialty since 1993

12,00€

Today’s terrine from our charcutier in Chablis

10,00€

The suggestions of the day to be discovered on the blackboard

Ribeye steak with Kampot black pepper sauce, home made French fries

24,00€

Charolais beef tartare coarsely cut, home made French fries

18,00€

Artisanal chitterlings sausage with mustard sauce

18,00€

A big leg of goose confit from Gascogne , garlic sauté potatoes

24,00€

Beef cheek slow cooked in red wine sauce

18,00€

The catch of the day

22,00€

Our burger, fresh butchers beef, bread from our neighbor baker, farm bacon and aged Comté cheese

18,00€

Tender pork ribs stews in mild spices, parsnip mash

24,00€

Suggestion of the day to be discovered on the blackboard

Artisanal cheese from the monks in Bellocq’s abbey, served with black cherry jam

8,00€

Creamy vanilla panna cotta, salted caramel

9,00€

Small “ baba” cakes soaked in strong rhum sirup from the famed Seve bakery in Lyon

12,00€

Artisanal vanilla ice cream with raspberries marinated in Armagnac

12,00€

Coffee “ liégeois” ice cream with fresh chantilly and coffee sauce

9,00€

Artisanal ice creams and sherbets

9,00€

Carta y menús

Menus

Lunch on menu

Choice of a starter and a desert

Add a glass of wine and a coffee

Lunch on starters

Home made soup of the day

The chef’s terrine

The salad fresh from the market

Lunch on mains

The butchers beef cut, home made French fries, green salad

The catch of the day

The dish of the day

Starters “ a la carte”

Home made duckliver terrine served with oignons marmelade

Black “ béluga” lentils , smocked artisanal sausage from Morteau

The soup of the day

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

Mains “ à la carte “

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

The catch of the day

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

Desserts of the day

Mapa y Contacto

Contacto

Carta y menús

Menus

Lunch on menu

Choice of a starter and a desert

Add a glass of wine and a coffee

Lunch on starters

Home made soup of the day

The chef’s terrine

The salad fresh from the market

Lunch on mains

The butchers beef cut, home made French fries, green salad

The catch of the day

The dish of the day

Starters “ a la carte”

Home made duckliver terrine served with oignons marmelade

Black “ béluga” lentils , smocked artisanal sausage from Morteau

The soup of the day

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

Mains “ à la carte “

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

The catch of the day

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

Desserts of the day

Mapa y Contacto

Contacto

Manténgase al día *