Tender snails in garlic butter

Baked goat's cheese from the oven with honey

Vendée preserves, hand-cleaned, Millésimées 2021, with pickled shallot

Frogs' legs served in herb butter and parsley

Artisanal shrimp croquettes with tartar sauce

Finely chopped raw beef tartare served with caper apple and 63 degree egg

Homemade duck liver pate with toasted brioche bun and confiture

Bavette (fried red) with morel sauce

Confit duck leg with orange-port sauce

See Play du Jour for changing fish dish

For 2 persons, saignant fried with two sauces

Duo of homemade quiche (vegetarian), with crème fraîche and a fresh salad

Creamy fish soup with several types of fresh fish and various vegetables, served with croutons, rouille and Gruyère

Vanilla ice cream, espresso, Bastogne crumble and whipped cream

Lightly toasted salmon, with wasabi mayo

Scallops with celeriac puree and trout roe

Truffle cream, soft egg, lardon and fresh comté

Dover sole with beurre noisette and capers

With pepper sauce

Sauce of your choice

Served with rosemary wild gravy