A LA CARTE

STARTERS

POCHED EGG FROM THE PERCHE REGION, VELOUTÉ OF BUTTERNUT WITH OLIVET CHEESE, TRUFFLE OIL AND MORTEAU SAUSAGE	11€
FROGS LEG WITH HERBS, MASHED POTATOES FROM OF EURE AND LOIR AND PINK PEPPERCORN, CHIOGGIA BEET	12€
FRENCH PIE PATE OF THE MOMENT, STUFFED PEAR WITH DRIED FRUITS	12€
FOIE GRAS LOW-TEMPERATURE COOKING, CARAMELIZED ONION JELLY, CANDIED SHALLOTS WITH RASPBERRY	15€
PINK SHRIMP COOKED WITH COGNAC, BRAISED ROQUETTE AND TOMATO, BISQUE	15€

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