Eggplant, beef ragu, golden breadcrumbs and béchamel
Accompanied by sauce gribiche and broad leaf rocket
Monkfish and trout in fennel laced soubise, golden potato crust
Armagnac soaked prunes in a fluffy custardy flan
creamy potatoes, onions, lardons, taleggio cheese and a green salad
Amandes farcies au beurre Bordier, ail & persil
Vermicelle, pickles maison, vinaigrette yuzu
Lieu jaune de ligne
Pain pita maison, Poulet marinée au curry japonais, salade de choux, Tzatz…
Great wine list!
LOCAL, SEASONAL AND ORGANIC MINDSET IN SIGHT!
Bar Restaurant
Rhubarb crumble
Served alongside vanilla custard
15226 KM
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