Appetizer of the day

Only at lunchtimes on weekdays

Deep-fried Maroilles cheese salad with endive compote

Savory salmon cake on chorizo cream

Pan-fried scallops with yuzu

Traditional smoked salmon platter

Mi-cuit duck foie gras terrine with brioche

King shrimp skewers with bacon crust

Duo of soft honey-roasted goat’s cheese from Bique n’ Brouck farm

Snail fritters with garlic cream

Foie gras served hot and cold on orchard crumble

Dish of the day

Only at lunchtimes on weekdays Ask for the chef’s special

House hamburger with Fourme d’ Ambert cheese

Flemish beef cheek stew

Veal kidneys with fine mustard, flambéed in cognac

Mushroom-stuffed chicken breast with mashed potatoes

Simmental beef steak with béarnaise sauce

Calf’s head with gribiche sauce

Penne with salmon two ways

Catch of the day

Fillet of sea bass on stewed cabbage with bacon

Seafood couscous

Tagliatelle with scallops and king shrimps flambéed in Ricard

Wine pairing available

Fried Camembert on bed of salad

Plate of 3 cheeses from our region

Dessert of the day

Only at lunchtimes on weekdays

Crème brûlée with Sencha green tea

Brioche French toast with citrus marmalade and yuzu cream

Trio of rippled profiterole choux buns

Ice cream and meringue parfait with strawberries and pistachios

3 scoops of ice cream with choice of flavors

Artisanal ice cream produced off-site (Histoires de Glaces).

Salted caramel, coffee, vanilla, chocolate, speculoos, gingerbread, raspberry, pistachio, lime, rum raisin, cotton candy, nutty, rhubarb

Coffee with mini desserts

Crunchy chocolate caramel mousse with toasted peanuts

Hot chocolate delight with orange caramel