Epaulette    24  39
and escalope of foie gras
prepared in a hotpot
with vegetables and spice

Filet of beef Simmental  160g  36
tournedos                                  200g  41
jus of Porto 
chanterelles and potato gnocchi

Lamb  32
oven-roasted loin
jus spiced with garam masala
purée of peas
onion and plum chutney

Calf kidney    27
prepared in stripes
jus of mustard from Meaux Pommery
with bacon and onions
duo of farfalles

Duck  29
grilled filet
jus of foie gras
big chips of Camargue potatoes