The festin meal

Lamproie à la bordelaise (Bordelais lamprey)
or chaussons au crabe (crab in puff pastry)
or filets de sole aux truffes (fillet of sole with truffles)

Gigot d'agneau et duo de haricots ou asperges sautées
(leg of lamb with French beans and haricot beans or asparagus)
or rôti de veau farci aux agrumes et aux fruits secs
(roast veal stuffed with citrus fruits and dried fruit)
or tournedos Rossini et galette de pommes de terre
(tournedos Rossini served with a potato galette)

We propose you to enjoy this meal with a glass of our wine matching with the each dish.

55 euros per person

Mise en bouche (starter)

Foie gras frais poêlé au liquoreux aux raisins
sur canapé de pain d'épices
(foie gras fried in a wine liqueur and grape,
served on a spicy canape)
or ris de veau archiduc (sweetbread sauce)
or foie gras frais poêlé sur fond d'artichaut
et sauce aigre douce (fried foie gras laid on a bed
of artichole hearts with a sweet and sour sauce)

Depending on the availability we propose:

Trou gascon à la poire ou à la verveine
(a pause for a pear or vervaine ice cream with alcohol)

Aumônière de fromage aux noix (soft cheese with walnuts)
or fromage des Pyrénées et cotignac (sheep cheese from the Pyrenées)

Délicieux meringué aux fruits confits (meringue gateau with preserved fruit)
or forêt noire or maltaise (Black forest gateau or Maltese apple tart)

Mignardises