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
