
Monkfish and trout in fennel laced soubise, golden potato crust
creamy potatoes, onions, lardons, taleggio cheese and a green salad
Accompanied by sauce gribiche and broad leaf rocket
Armagnac soaked prunes in a fluffy custardy flan
Eggplant, beef ragu, golden breadcrumbs and béchamel
Coques, bouillon, saké
Riz, curry, Boeuf & Bouillon, soba, Porc Chashu
LOCAL, SEASONAL AND ORGANIC MINDSET IN SIGHT!
Bar Restaurant
Rhubarb crumble
Served alongside vanilla custard
15226 KM
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