Starters
Terrine of duck foie gras
Salmon in pastry and leeks in white butter
Chestnut cream soup with duck foie gras
Current starter
![](http://www.restaurant-st-hubert-bussy.fr/wp-content/uploads/2020/11/frise.jpg)
Fishes
Onsided halibut fillet, Hollandaise sauce
Chef’s suggestion
![](http://www.restaurant-st-hubert-bussy.fr/wp-content/uploads/2020/11/frise.jpg)
Meats
Beef Charolais fillet with with shallot sauce and Reuilly
Duck breast caramelized with honey
All dishes are served with seasonal vegetables.
![](http://www.restaurant-st-hubert-bussy.fr/wp-content/uploads/2020/11/frise.jpg)
Cheeses
Assortment of Berry goat cheeses
Cream cheese: plain, sweetened, with honey or Berry-style prepared
![](http://www.restaurant-st-hubert-bussy.fr/wp-content/uploads/2020/11/frise.jpg)
Desserts
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.