Scrambled eggs with fingers of toasted bread topped with black truffle

Warm served scallops topped with watercress coulis and caviar

Chicken liver terrine served with onion relish

Green lentils salad topped with smoked salmon

pumpkin velouté topped with blue cheese ‘Fourme d’Ambert’

Poultry oysters ‘vol au vent’ served with Périgord black truffle cream

Crusty sweetbread with shiitake mushrooms and buckwheat

Prime rib of Stockman beef with béarnaise sauce

Veal blanquette with pilau rice

Boar stew with chestnuts

Stockman beef rib steak with bearnaise sauce

Vegetarian preparation of the day

Roast Codfish with coral sauce

Poached monkfish filets with mussels

« 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

Homemade waffles accompanied with fresh whipped cream and Valrhona dark chocolate

Valrhona dark chocolate soufflé

Coffee with dessert selection

Iced nougat served with raspberries coulis

Chestnut cream, mascarpone cream flavoured with amaretto