Menu 21 November 2015 First course Fall’s velouté Onions carbonara, perfect egg and herb emulsion Duck ravioles, confit lemon, thai jus and somme daily suggestion by our chef Etienne Daviau cartecuisine chicentréesEtienne Daviaumenu Share on: Facebook Twitter Pinterest Google + admin Previous articleHerrings and beetroots Next articleLeeks vinaigrette ou way You may also like July 7, 2018 Summer menu: tapas and finger food January 18, 2016 Tapas menu Comments are closed.
Polmard beef tartare This tartare is made from fresh and tasty meat prepared by Polmard the star butcher.