from Monday to Friday only
All our dishes change with the seasons and are therefore subject to change.
``Fricassée`` of mushrooms of the moment, cromesquis of snails and bacon juice
Felicien's salad (diced ``caillette``, fried ravioles, chestnut and walnut splinter)
Andouillette tartlet, onion confit and mustard cream
Millefeuille of coppa and caponata, pesto sauce
Wild boar carbonade in a Bourguignon style
Caramelized pork ribs
Snacked mackerel, dill sauce
Fillet of roasted duck
Tous nos plats sont accompagnés d’un légume et d’un féculent
cottage cheese from ``Ferme de la Roule`` with red fruit coulis or cream
Plate of dry cheese from the ferme du Roule et de la ferme de l’Amélie
Vanilla crème brulée
Dessert around the chestnut
Chocolate surprise sphere
Pineapple ravioli and its coconut sorbet
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