du chef, pour vous...
Our specials menu is our chefs' playground. On the large black chalkboards at our bistrot you will find changing dishes, you'll discover changing dishes created based on the seasons and findings at local fresh markets and renowned delicatessens. Be surprised by what the region, the season and our chefs have to offer today.
Disclaimer: the specials menu changes daily, so it could well be that our digital chalkboard is not entirely accurate.
Creamy celeriac soup (V) 9.5 | 8.5
pecorino | mustard seed | with/without crispy coppa
NORMANDY OYSTERS each 3.5
shallot-raspberry vinaigrette | lemon
Côte à l'os (+/- 850 gr.) 73
for 2 persons | Limousin beef | bearnaise sauce | herb butter | green salad | hand-cut French fries
DEER STEW 25
gently cooked deer stew | creamy celeriac puree | horseradish | chestnut crumble
RAVIOLI AUX TRUFFES (v) 23
forest mushrooms | truffle cream | beech mushrooms | celeriac | pumpkin seeds | Pecorino cheese
Burrata (v) 19
grilled asparagus | pumpkin cream | aceto balsamic | truffle oil
Sea bass 24
prosecco beurre blanc | crispy polenta | beurre noisette | garnish