L'Epicurien

Assiette dégustation selon la sélection du Chef

Velouté of cep mushrooms, lard foam, and forest toast

Saint Marcellin (local cheese) in a crust of small seeds, mesclun salad and preserve onion

Rabbit terrine with hazelnuts and heart of foie gras, gribiche sauce

Perfect egg on peas mousseline and butternut cream

Escargot vol-au-vent with Riesling

Velouté of cep mushrooms, lard foam, and forest toast

Saint Marcellin (local cheese) in a crust of small seeds, mesclun salad and preserve onion

Rabbit terrine with hazelnuts and heart of foie gras, gribiche sauce

Perfect egg on peas mousseline and butternut cream

Seasonal vegetable lasagna with basil cream (vegetarian dish)

Fish of the day with Parmesan cheese risotto

Escargot vol-au-vent with Riesling

Large scallop ravioli with pumpkin, chorizo emulsion

Royal-style sole with langoustine bisque

Pan-seared foie gras on pear tatin, raspberry aroma

Veal chop in a parmesan crust and seasonal purée

Duck breast glazed with fir honey served with sarlat-style potatoes

Beef ribsteak cooked with truffle butter served with homemade French fries

Red half-cooked tuna in olive oil sauce with vegetables and Parmesan cheese risotto