Spring summer menu

Starters

"Foie Gras" prepared with artichokes and coppa 
Fresh goat cheese and dried fruits "nougat" slices of dried duck breast baby lettuce 
White asparagus soup crayfish condiment foam of morel mushrooms

Main courses

Small filets of John Dory fish pan-fried gnocchis and cep mushrooms with Languedoc saffron poultry gravy 
Piece of veal in a hazelnut crust broad beans, morel mushrooms and baby vegetables mix, veal gravy 
Slow-cooked duck leg "Pastilla" roast duck breast small baked potatoes with bacon and mushrooms

Desserts

Rhubarb "Amandine" verbena sorbet citrus fruit "meringue" 
Strawberries from our region flavoured with "Faugères" rosé wine, olive oil whipped cream thyme flavoured biscuit 
Melting morello cherries and chocolat tartlet cherry syrup flavoured with kirsch