Starters

Terrine of duck foie gras

Salmon in pastry and leeks in white butter

Chestnut cream soup with duck foie gras

Current starter

Fishes

Onsided halibut fillet, Hollandaise sauce

Chef’s suggestion

Beef Charolais fillet with with shallot sauce and Reuilly

Duck breast caramelized with honey

All dishes are served with seasonal vegetables.

Assortment of Berry goat cheeses

Cream cheese: plain, sweetened, with honey or Berry-style prepared

Salted butter caramel tiramisu

Crunchy with chestnut mousse

Baked Alaska

Current dessert

All dishes are cooked at the last monute; preparing plates requires some waiting time.