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Specially prepared by Gilles Marx to savor your palate:
- Salade de frisee au foie de volaille; frisee salad served with sautéed Gizzards and duck livers, Xeres vinegar and walnut oil dressing.
- Wild mushroom season; Girolles, Chanterelles, Trompettes … served sautéed with garlic and herbs or Champetre with scrambled eggs and confit tomato.
- Pan-fried Red Mullet fillet, black olive tapenade, warm baby spinach salad and sauce vierge.
- Pan-seared Fresh French scallops, tomato concassee and coriander sauce.
- Country Style: Coq au Vin a la Bourguignonne; red wine braised chicken served with baby onions, mushroom and fresh pasta.
- Dessert: Crispy fin apple tart, served warm with our homemade Rum-Raisin ice cream.