Starters
| French onion soup with “hen’s feet” | 8 € |
 Sea bream carpaccio with capers, red onions, lemon & grape seed oil |
9 € |
| Duck foie gras from Charentes, semi-cooked in Cognac, with Pineau jelly |
12 € |
Main courses
| Quenelle of fish à la Lyonnaise, shellfish sauce, fondant potatoes |
16 € |
| Salmon en croûte with fresh spinach, sprouts | 18 € |
| Roasted Irish lamb chops, mint-infused jus, roasted new potatoes |
21 € |
| Beef : | |
| accompanied by homemade fries and green pepper sauce or shallots | |
| French Limousin sirloin steak 350 g |
23,50 € |
| For two or more : | |
| Rib Steak (VBF) from the Lapierre-Ody butchers |
59 € per Kilo |
| For three or more : | |
| Prime Rib (VBF) from the Lapierre-Ody butchers, for two or more people to share |
69 €per Kilo |
Desserts
| Apple tarte tatin, caramelised walnuts, homemade vanilla ice cream | 7 € |
| Chocolate-coated sablé biscuits | 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
Gluten free
