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Gravlax-style salmon, small dill cream, wild herb salad and pickles

Pan-fried duck foie gras escalope with buckwheat popcorn, seasonal fruit tatin

Perigourdine salad

Fish soup, croutons, Emmental and rouille

Semi-cooked duck foie gras, autumn fruit chutney, walnut bread

Snails with parsley, wilted spinach, Rocamadour cream and walnuts

Perfect egg, mushrooms duxelles, creamy porcini mushrooms and parmesan tuile

Pumpkin velouté, chestnuts and smoked walnut mousse

Duck leg confit by us with garlic cream, sautéed porcini mushrooms and Sarladaise-style baby potatoes

Sweetbreads, creamy polenta, morel sauce, seasonal vegetables, black garlic emulsion

Duck breast, full-bodied Pécharmant jus and seasonal vegetables

Guinea fowl medallion, fine stuffing with porcini mushrooms, sweet potato Dauphine potatoes, Gatinoix sauce

Omelette with procini mushrooms and green salad

Sautéed squid Basque style, chorizo and side dish of the day

John Dory fillet with hazelnut crackling, Monbazillac sauce and einkorn risotto

Trio of cheeses

Le Châtaignier

Chocolate fondant with ice cream

Crème brûlée

Walnut cake and saled butter caramel

Chocolate orange Opera revisited

Gourmet coffee or tea