Fish and young spinach leaves
Just grilled with fresh spinach leaves and a soft cress emulsion. So good on the terrace or inside.
cuisine chic
Leeks vinaigrette ou way
A simple and classic french recipe. Tender leeks perfectly cooked, and eggs mimosa with a light vinaigrette.
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
Herrings and beetroots
Tasty marinated herrings on slides of beetroots with a light chive cream.
Tasty rice and milk
It is the taste of our childhood. But recreated by Chef Etienne Daviau. The soft milky rice with caramelized peanuts… Yum yum !
Gnocchi ricotta by Etienne Daviau
A colorful and tasteful plate with these homemade ricotta gnocchi with crunchy vegetables and cress cream.
Maquerel
What a wonderful taste in our plates with this maquerel, carot and colorful coliflower.
Main course
Gnocchi ricotta, crispy vegetables, cress cream Fish, spinach, pink ginger and emulsion Moncœur Burger Beef steak, carrot and the suggestions of the day proposed…
Sweets
Kind of lemon tarte with meringue Chocolate perfect cake with nuts chantilly Soup of fruits with rhum and Madagascar vanilla + the chef suggestion…
Etienne Daviau, our creative Chef
He is 25 years old but with 10 years of experience in famous restaurants. He has worked with Chef Eric Frechon (at le Bristol…
Photo gallery
Sorry, this entry is only available in French.