An artisan's cooking…

The cooking of the moment,
linked to the vagaries of temperatures and seasons,
can only be genuine.


Menu Homard bleu


Homard “mayo citron“,
concombres, bisque

Consommé, serpolet, royale

Pince de homard,
pois, mousse de lard fumé

La queue de homard,
légumes confits, girolles
ou
L’agneau : la côte rôtie,
l’épaule fondante, un fricot

Le plateau de fromages
sauvages et tendres.
(sup 10€)

Le dessert annoncé par Céline

 

65€ / 95€ with wine
The menu is served for the whole table.

Last order for the large menu, 13H and 20H.
The restaurant will close at 15:30 and 23:30
Please notify us of your allergies and intolerances when booking.

We offer a three-course lunch, every lunch, which will be announced according to the harvest of the moment.
39€ or 60€ with wine and coffee

You can also consult our dishes (pdf)