Menu Selections

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

Chiffonade of local melon, Monbazillac granita and smoked duck breast

Fish soup, croutons, Emmental and rouille

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

Fish parillada, spelt risotto with local saffron and shellfish bisque

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

Trio of cheeses

Crème brûlée

Walnut cake and saled butter caramel

Chocolate fondant with ice cream