Menu
A selection of dishes and specialties created by the Chef
Appetizers
- Fried mixed vegetables
- Appetizer in rosette
- Seafood appetizers
- Terrine of rabbit with hazelnuts
- Bloc de foie gras with toasted bread
First Dishes
- Vermicelli soup
- Grated onion soup
- Quiche
- Tagliatelle with shrimps and green lemon
- Crepe filled with cooked ham
- Snails with Provencal-style butter
Main Dishes
- Cod fillet with porcini mushrooms
- Grilled salmon fillet
- Pork medallion with paprika and mushrooms
- Duck liver with pink berries
- Lamb chops with garlic and tarragon
- Roast chicken with the flavor of Provence
- Lamb chops with pesto
- Bordeaux-style ribs
- Bayonnaise veal cutlet
- Tournedos au foie gras and al Porto
Dessert
- Plate of fresh fruit
- Home-made tiramisu
- Crème caramel with Rum
- Crème brulée
- Chocolate mousse
- Flamed crepes at Grand-Marnier
- Ice cream or mixed sorbet
- Champignon glacé
- Coupe Eau Vive
- Profiterole with melted chocolate
