Duck liver terrine half cooked, iced exotics fruits, toasted "pain brioché"

Zander Carpaccio, timbale of zucchini with crayfish, borage flowers

26.-

Forest mushroom fricassee with shallots aroma

25.-

Shrimps with coconut on a bed of radish sprouts, alfalfa and quinoa

25.-

Salad with pan-fried Gruyère cheese

19.-

The tails of freshwater shrimp just cooked on a bed of arugula and oriental spices

26.-

Cardon cream-flavored truffle of Périgord

25.-

The sea marinade with limes and virgin olive oil

26.-

Boneless froglegs and Norwegian lobster with Provencal herbs

26.-

The mixed salad

18.-

Filet of Omble Chevalier from the lake with diced vegetables, chives white butter sauce

45.-

Nut of StJacques feuillantine, diced ratatouille Nicoise, fried basil emulsion

47.-

46.-

Pike perch fillet a la plancha flavored Sansho pepper and green asparagus

46.-

Thick slices of wild tuna, slightly creamed risotto, Brouilly sauce

46.-

Flour of lamb filet with wild thyme, small pieces of safraned vegetables

46.-

Roasted boneless quail,Carnaroli risotto with citrus, old Porto juice

47.-

Rabbit Filet in rosette, small bundles of "Belper Knolle"

46.-

Pan-fried sweetbreads with morels, crispy fried celery, fine muslin potato in virgin olive oil

47.-

Beef filet in pan, small vegetables, three pepper sauce

47.-

Zander Carpaccio, Timbale von Zucchini mit Flusskrebsen, Borrestschblüten
***
Pan-fried sweetbreads with morels, crispy fried celery, fine muslin potato in virgin olive oil
Cheese selection
***
The dessert from the trolley

Cardon cream-flavored truffle of Périgord
***
Nut of StJacques feuillantine, diced ratatouille Nicoise, fried basil emulsion
***
Rabbit Filet in rosette, small bundles of "Belper Knolle"
***
Cheese selection
***
The dessert from the trolley

(only served for the totality of the table)
Included 3 starters, one main meal, cheese , the desert trolley