| Tartare of salmon and scallops and exotic fruits - 12,00 |
| Eggs en meurette - 9,50 |
| Little cheese raviolis with basil pesto - 9,50 |
| Spinach salad and goat cheese coated with hazelnuts - 11,00 |
| Half cooked foie gras, fresh figs - 16,00 |
| Salad of dried duck and crunchy of camembert - 11,00 |
| Black pudding and apples - 9,50 |
| Snails in a black truffles juice and chataignes (12 pieces) - 16,00 |
| Pan fried foie gras ΰ la normande - 26,00 |
| Duck Confit, green salad and garlic sautιed potatoes - 18,50 |
| The chef stew of the day - 24,00 |
| Whole veal kidney, armagnac sauce - 25,00 |
| Duck breast in a fig sauce parsnip puree - 23,00 |
| Rabbit in a lavender sauce radish puree - 18,50 |
| Roasted rack of lamb, herbs juice, potatoes - 27,00 |
| Beef fillet juste grilled served with vegetables - 29,00 |
| Sliced veal kidney in a mustard sauce - 18,50 |
| Beef fillet with peppercorn sauce - 29,00 |
| Porc fillet in a curry sauce - 18,50 |
| Cuts of beef fillet in a foie gras sauce - 32,00 |
