The Menu Card › Meat & Poultry

Available from January 11th till February 28th, 2018 inclusive.

Beef tenderloin “Hereford” baked with oysters | Champagne sauce
declination of tomatoes and chicory
€ 52,00

Chicken “Gauloise de Bresse” with King crab
chestnut and fennel structures | truffle juice
“vol-au-vent” of the thighs and muslin
€ 55,00 pp (min. 2 pers.)

The main course of the “Season Degustation”
€ 48,00