Our menu from June 2021

La Balade

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 )

Our Starters

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

Our Fish

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

Our Meat

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)


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.