Menu 29 euros
Appetizers :
Bouchot mussels with chorizo cream
Scallops in garlic butter shells, Comté potatoes
The dishes:
Charolais beef tartare, fries and salad
Meunière wing, mashed potatoes
Piece of the butcher in the rump steak, béarnaise fries
Desserts:
Assortment of aged cheeses
Vanilla pannacotta in trompe l’oeil and its financiers
Chocolate mint ice cream and strawberries