Assiette dégustation selon la sélection du Chef
Butternut squash velouté with forest mushroom foam
Perfect egg on parsnip purée, autumn crumble
Venison terrine with hazelnuts, foie gras heart
Melted Saint Marcellin (local cheese) on a vegetables galette
Prawn tempura on roasted red kuri squash, chimichurri sauce
Snail brioche gratinated with Beaufort cheese, porcini cream
Scallop vol-au-vent with forest-style mushrooms, yellow wine cream
Half-cooked foie gras with figs, seasonal chutney and brioche toast
Fish of the day, Parmesan cheese risotto
Turbot fillet with caper cream and Parmesan cheese risotto
Quinoa risotto with autumn aromas, watercress cream (vegetarian dish)
Venison stew with creamy polenta and caramelised red onions
Slow-cooked pork belly, rosemary jus, served with Dauphiné-style creamed potatoes “au gratin”
Shepherd’s pie with confit lamb shoulder and reduced jus
Spice-crusted rack of lamb with homemade mashed potatoes
Duck breast with figs served with sarlat-style potatoes
Smoked beef tenderloin with morel mushrooms served with Dauphiné-style creamed potatoes “au gratin”
Beef ribsteak cooked with truffle butter served with homemade French fries (your choice of cooking)
Crispy éclair filled with chestnut cream
Crisp dessert with Valrhona chocolate, homemade sorbet
Homemade ice cream and sorbets served with seasonal fresh fruits
Rum baba served with Bourbon vanilla flavored Isigny cream and fresh fruits
Speculoos and pistachio cheesecake
Selection of french cheeses
Menu comprenant entrée + plat + dessert au choix
31,00 EURButternut squash velouté with forest mushroom foam
Perfect egg on parsnip purée, autumn crumble
Venison terrine with hazelnuts, foie gras heart
Melted Saint Marcellin (local cheese) on a vegetable galette
Quinoa risotto with autumn aromas, watercress cream (vegetarian dish)
Fish of the day with Parmesan cheese risotto
Venison stew with creamy polenta and caramelised red onions
Slow-cooked pork belly, rosemary jus, served with Dauphiné-style creamed potatoes “au gratin”
Shepherd’s pie with confit lamb shoulder and reduced jus
Menu comprenant entrée + plat + dessert au choix
41,00 EURPrawn tempura on roasted red kuri squash, chimichurri sauce
Snail brioche gratinated with Beaufort cheese, porcini cream
Scallop vol-au-vent with forest-style mushrooms, yellow wine cream
Half-cooked foie gras with figs, seasonal chutney and brioche toast
Spice-crusted rack of lamb with homemade mashed potatoes
Duck breast with figs served with sarlat-style potatoes
Smoked beef tenderloin with morel mushrooms served with Dauphiné-style creamed potatoes “au gratin”
Turbot fillet with caper cream and Parmesan cheese risotto
Menu comprenant une entrée + un plat au choix + un dessert à la carte
47,00 EURBeef ribsteak cooked with truffle butter served with homemade French fries
Turbot fillet with caper cream and Parmesan cheese risotto