Shells and green peas
What can we say? Subtile association between soft taste of the shells and the green fresh peas.
entrées
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.
Lentil salad
A simple but very tasty entrée with lentils, herbs and grilled serrano.