
creamy potatoes, onions, lardons, taleggio cheese and a green salad
Roasted whole sardines with tomato-olivey caponata
Armagnac soaked prunes in a fluffy custardy flan
Eggplant, beef ragu, golden breadcrumbs and béchamel
Accompanied by sauce gribiche and broad leaf rocket
Fassona Steak Tartare, egg’s yolk, anchovies, capers’ leaves, meringue
Pré dessert de la carte de juillet.
Vermicelle, pickles maison, vinaigrette yuzu
Great wine list!
LOCAL, SEASONAL AND ORGANIC MINDSET IN SIGHT!
Bar Restaurant
Fish pie
Monkfish and trout in fennel laced soubise, golden potato crust
15226 KM
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