La Carte

* Home made duck foie gras, apple-chouchen jelly (honey liquor), apple variation, cereals toast 19€
* Butternut squash soup and candied dices, quail egg, bellota chorizo powder 15€
* Roasted prawns served on wakame (seaweed) salad, licorice root foam, lace biscuit 19€
* Pan-fried skate wings from Bretagne, Jerusalem artichoke mousseline, parsley coulis 15€
* Deer (venison) pie with mushrooms and foie gras, reduced cooking juice, lamb's lettuce 22€

Main courses
* Roasted scallops from Bretagne or Normandie, turnip-rooted parsley in two ways,   
  lomo crisp, mango and balsamic reduction
* The roasted pigeon cooked on chest, served boneless, mandarin juice, kumquat chutney,
  pumpkin and scorzonera, reduced cooking juice
* Cod parmentier in crumble way, sweet potato and squid ink, crab sauce 22€
* "Herdshire" beef filet roasted with hay, mashed potatoes with death trumpet mushroom, 
  chopped hazelnuts and reduced cooking juice 
* Turbot "sticks" roasted with nigelle (black cumin seed), red chard greens, maize mousseline,
  pop corn and burnt onions powder
* Red label suprem farm fowl, caramelized pear with spices, parsnip mousseline
  with sesame oil, cooking juice

Cheeses by Josiane Déal (MOF Cheesemaker at Vaison la Romaine)
* The goat cheeses from Provence and home made Provence black figs chutney 08€
*  Assortment of matured french cow cheeses, salad of season, grapes and dried fruits 10€

* The pear in Belle Hélène way: vanilla ice cream, poached pear, chocolate sauce, almonds      10€
* The piña colada: marinated fresh pineapple, pineapple and white rum foam, coconut sorbet 12€
* The chestnut: shortbread biscuit with milky chocolate, light chestnut cream, apricot confit,  
   apricot sorbet and coulis
* The revisited vanilla millefeuille and muscovado caramel ice cream 12€
* Assortment of home made sorbets with a crisp almond biscuit 09€



We work with fresh products and do a day cooking.
A dish could be lacking
Thanks for your understanding

Including all taxes