Shells and green peas

What can we say? Subtile association between soft taste of the shells and the green fresh peas.

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

Lentil salad

A simple but very tasty entrée with lentils, herbs and grilled serrano.