Etienne Daviau

Pig confit

Pig confit, black beans and lemon, ginger emulsion.  


Artichoke “barigoule”, cream, cider vinegar, crispy onion

Cuttlefish risotto

In the warm atmosphere of the big room inside the restaurant, it is so good to eat a cuttlefish risotto by our chef Etienne…

Fall’s soup

When the weather is a little bit colder it is so good to eat a good fresh soup. The chef prepares each day a…

Duck ravioles

Fresh home made ravioles stuffed with duck in a light thaï broth.

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