Spring card

STARTERS

Mr Camus' snails in their shells*,
Herb butter sauce
29 euros
Grilled foie gras, quinoa, candied strawberries
30 euros
Seashell cooked "à la marinière",
Glasswort, consommé
37 euros

*Gros Gris farmed snails re-shelled in Burgundy shells

VEGETABLES

Spring vegetables in peas with mint jelly,

Lime-honey dressing

29 euros

Artichoke cream soup served ice-cold,

Fennel and hazelnut "cazette" flower from Morvan

29 euros

FISHES

Cod fish-loin with sorrel,

Green asparagus and tortellini with fennel

39 euros

John Dory poached in court-bouillon,

New carrot roasted in seaweed butter

43 euros

Roasted langoustines, chickpeas, fava beans and young leeks,

Seashell juices

48 euros

MEATS  

Piece of veal from the Clavisy farm,

Peas gnocchi, savory juice

39 euros

Sucking lamb saddle roasted in rocket viennoise,

White asparagus and "poivrade" artichokes

43 euros

Mr Sanchez' pigeon and foie gras in cereals crust,

Morels stuffed with shallots

47 euros

Bresse Chicken casserole in two dishes: (for two guests)

Roasted breasts with Swiss chards,

Candied thighs in a consommé

90 euros             

CHEESE 

Fresh and ripened cheeses from our regions                           

15 euros

DESSERTS 

Selection of ice-creams and home-made sorbets

14 euros                                                                                                             

Contemporary vacherin with strawberries and green cardamom

15 euros

Granny Smith apple and cereals,

Sandy carrots candied in honey

15 euros

Citruses combined by Michel Bachès

16 euros

Belize dark chocolate, organic buckwheat cream

16 euros

L’hôtel dispose de 2 chambres aménagées pour les personnes à mobilité réduite.

Le wine bar et le restaurant sont également accessibles par ascenseur depuis la réception.
The hotel has two rooms adapted for wheel chair access .

The wine bar and the restaurant can be reached by a lift from the reception area