Menu Mise en Bouche
27€

Amuse-bouches
« Velouté » with fresh vegetables

* * *

The Gizzard’s salad
(caramelised gizzards with star anise, green salad, carrots, endives)
or
La 7th salad (without duck breast for vegetarians)
or
5 perfumes salad

* * *

Duck breast coocked with Earl Grey tea leaves, port sauce

Beef filet (Charolais), port sauce

Scallops cooked « à la plancha », Enoki mushroom, balsamic vinegar reduction

“Fish of the day” according to the Chef’s inspiration,
« sauce chien » and shellfish sauce

Menu de l’Instant
39€

Amuse-bouches
« Velouté » with fresh vegetables

* * *

Scallop carapaccio with coriander, Combava lemon
or
The three flavours of duck
or
homemade foie gras terrine

* * *

« Plat de l’instant » according to the Chef’s inspiration (meat or fish)
or
Pork spare ribs glazed with 7 spices and citrus fruits
or
Saddle of lamb roasted with garlic and thyme, fresh mushrooms
(supplement : 5 euros)

* * *

« Dessert de l’instant » according to the Chef’s inspiration
or
Black chocolate « fondant », salted butter caramel ice cream,
caramelized biscuit
or
Assortment of south west cheeses, homemade marmalade

Menu Sensation
49€

Amuse-bouches
« Velouté » with fresh vegetables

* * *

Homemade foie gras terrine

Scallop breaded with sesame grains, chorizo Bellota

Avocado tartar with coriander, big shrimp
Thin slices of black truffles – supplement : 10€

* * *

Limousin beef filet « Epicurien » (served with a small pan-fried duck foie gras)

Sweetbreads with morels, breaded with sesame  – supplement : 5€

Scallops’ brochette with vanilla from Madagascar, fresh
mushrooms, « sauce chien », shellfish sauce

* * *

« Mille feuilles » with fresh fruits and sorbet

« Brioche » with apple and cinnamon, Bourbon vanilla ice cream
with homemade caramel sauce

Black chocolate « fondant », salted butter caramel ice cream,
caramelized biscuit

All our dishes are served with crunchy vegetables and the Chef’s rice.
Our set menus are proposed subject to availibilities from the market and season.