Pâté en croûte chef's recipe stuffed with chicken, sweetbread and foie gras

Poached farm eggs I a red wine 'meurette' sauce

Green lentils salad topped with smoked salmon

Scallops carpaccio, yoghurt flavoured with citron and yuzu

Vegetarian preparation of the day

Prime rib of Stockman beef with béarnaise sauce

Stockman beef rib steak with bearnaise sauce

Wild boar stew with chestnuts

Roast veal fillet with sage

Crusty sweetbread cooked with shiitake mushrooms and buckwheat

« Royal » hare by chef Antonin Careme stuffed with truffle and foie gras accompanied with a red wine sauce

Freshly prepared french fries

Homemade Potatoe purée

Green salad

Vegetables of the day

Valrhona dark chocolate soufflé

Coffee with dessert selection

Whipped cream and fromage blanc Fontainebleau topped with raspberry coulis

Homemade waffles accompanied with fresh whipped cream and Valrhona dark chocolate

Roast ‘comice’ pear with thyme and milky ice cream

Vanilla millefeuille