Entrees
Salmon tartare
Herb and avocado foam
Terrine of duck’s foie gras
Homemade, onions chutney
Mimosa eggs
Heart of young green salad
Tart vegetables
Avocado foam and Espelette pepper
Dishes
Knuckle-joint of lamb
Roasted with honey and spices, homemade purée
Veal stew
White sauce with pilaf rice
Smoked haddock
White butter sauce, slow-simmered spinachs and poached egg
Panfried calf’s
liver on a plancha with honey and raspberries, homemade purée
Desserts
Vanilla ice cream
filled puff
Hot chocolate sauce
Café Gourmand
Coffee and its gourmet desserts
Rum baba
candied morellos and home-made “chantilly” cream
Vanilla crème brulée
Traditional homemade