Starters
| 100% Buffalo Burrata , slices of bread with plum tomato topping and olive oil from Provence, black lava salt | 8,50 € |
 Gilted sea bream ceviche** |
9 € |
| Duck foie gras from Charentes, semi-cooked in Cognac, with Pineau jelly |
13 € |
| Summer salads, with a base of lettuce, tomatoes, yellow pepper, gruyere and poppy seed twists : | |
| starter format : 7,50€ – main course format : 14€ | |
 “Vegetarian”: + melon & avocado |
|
| “Sea”: + smoked halibut** and squid strips | |
| “Earth”: + Italian ham & goat/cow Gouda |
Main courses
| Pates with spring vegetables in three colours, pesto sauce, artichoke heart stuffed with spinach and goat cheese |
16 € |
| Haddock fillet with cardinal sauce, duet of yellow & green courgettes, herb cream | 18 € |
| Magret of duck from Sud Charente, peach melish, roast potatoes, calypso with peach liqueur |
21 € |
| Beef : | |
| accompanied by homemade fries* and périgueux or tartar sauce | |
| French Limousin sirloin steak 350 g |
24 € |
| For two or more : | |
| Rib Steak (VBF) from the Lapierre-Ody butchers |
65 € per Kilo |
| For three or more : | |
| Prime Rib (VBF) from the Lapierre-Ody butchers, for two or more people to share |
65 € per Kilo |
Desserts
| Shortbread tart with raspberries and blueberries, liquorice marshmallows | 8 € |
| Chocolate concorde cake, macaroon style |
8 € |
| Cannelés du St André, similar to profiteroles | 9 € |
| Cheese tasting plate by Ludovic LOIZEAU |
11 € |
The menu can be reduced when served at lunchtime
Veggie Gluten free
*peanut oil-based cooking **subject to availability
