Pâté en croûte chef's recipe stuffed with duckling, foie gars and chicken

Crusty stuffed with crab meat, avocado, coriander and langoustine bisque

More starters to discover on site

Poached farm raised eggs in a red wine 'meurette' sauce

Boletus mushrooms velouté topped with chestnuts and pan-fried foie gras

Smoked salmon terrine stuffed with fresh goat cheese

Prime rib of Stockman beef with béarnaise sauce (for 2 people)

Stockman beef rib steak with bearnaise sauce

Roast chicken supreme and Bellota chorizo coulis

Veal fillet roasted with wild mushrooms

Crusty sweetbread served shitake mushrooms and buckwheat

Wild boar stew with chestnuts

Fish menu presented on site

Parsnip and mushroom risotto

Freshly prepared french fries

Homemade Potatoe purée

Green salad

Vegetables of the day

Valrhona dark chocolate soufflé

Coffee with dessert selection

Homemade waffles accompanied with fresh whipped cream and Valrhona dark chocolate

Roast ‘comice’ pear with thyme and milky ice cream