Our menu from June 2021
2 or 3 steps
Choose 2 plates (1 Starter + 1 main plate, cheese and dessert) for 60€
Choose 3 plates (1 Starter, 1 Fish + 1 Meat, cheese and dessert) for 80€
** (Cheese and dessert cannot be deducted )
Pan fried duck liver, crumble, apricot, cherries sauce
Zucchini blossom stuffed lobster preparation
Sweetbread lamb, creamy morels sauce, vegetables, Aestivum Truffle
Quinoa, season’s vegetables, prawn tails, oil olive and citrus vinaigrette
Green lentils with aromatics, rolled pig feet, quail’s leg with soja
Savage Turbot, grilled rice, roots vegetables, variation of cabbage, olive oil broad bean
Monkfish Mediterranean’s tail, artichoke, little squid, Barigoule Sauce
Filet of Sole, Green Asparagus, Creamy Sauce
Half Pigeon, grilled chest, leg confit, peas and carrot, stuffed morels
Veals stuffed kidney, mashed Agria potatoes, ceps and Aestivum truffle
Piece of lamb rolled, white bean, tomato marmelade, garlic juice
Piece of Segala Veal, mushroom raviolis
The refined cheese troley **
Fine dessert **
Puff pastry, raspberry, Diplomate Cream, lemon sorbet
Liegeois Chocolate in 2 ways
Almond cake with apricot, creamy and foamy ganache, honey yogurt ice cream
Sablé Breton, strawberries, creamy pistachio
Les crêpes Suzette
(5€ sup for 1 person for the Suzette choice, maximum 3 persons for one table)
OUR WINE CELLAR
Wine and spirits
In our restaurant, we offer a wide selection of wines, containing approximately 500 references of wines and 80 references of brandies and liqueur.
Many vineyards are represented, of course in the first place : our terroir Languedoc-Roussillon, but this wine route can extend over the Bordeaux region, Bourgogne, the Loire valley, Champagne, the Rhône valley, the southwest…
We are open to all categories of wines, and also to many working philosophies, to best meet your expectations.
Brandies with multiple origins and characteristics add to this the possibility of starting or ending your meal with flying colors.
Convinced that the strength of wine is to be a product of identity, pleasure and sharing, the similarities with the cuisine of the chef Patrick Olry are all founded.