Duck Cassoulet with sausage, confit and bacon 35
Braised cabbage “Choucroute” with bacon and potatoes 28
Veal shoulder “Blanquette” stewed with white wine and cream 35
Lamb shoulder “Navarin” stewed in tomato and white wine 35
Beef cheeks braised in red wine with mushroom 37
“Coq au Vin” 32
Preserved Desserts (150 gm)
Marinated dried French plums in Armagnac 30
Rhubarb compote with Madagascar vanilla 23
Preserved Sauces (150 ml)
Brown chicken jus 24
Beef red wine jus 34.60
Lamb jus with rosemary 24.50
