Menu Eveil des Sens

Prelude greedy.

Marbled homemade duck foie gras, confit of sweet potato with lychees, Toastine brioche for savoring.
Monkfish cheek with lime, cauliflower muslin, curry butter and coconut milk.

*********

Back of roasted cod, ravioli of marbled chestnuts, a velvety parsnip.
½ roasted pigeon, a pastilla of apples and quinces with Génépi, fine semolina, a juice with Raz El Hanout.

*********

(With a supplement of 6 €)
The Faisselle fermière of the farm of Ressins in declination.
Or
The cheese cart of our regions.

**********

The Card of Sweets.