Valid only at lunchtime from Tuesday to Friday. Offer not available on public holidays.
This Menu is not available on public holidays.
NEW: "1755 EXPRESS" = €29.50 (STARTER + MAIN) OR (MAIN + DESSERT) FROM THE "1755" MENU (Valid only on Tuesdays, Wednesdays & Thursdays for lunch)
37,00€Traditional dish made with meat pâté (pork and poultry, pistachios) that is gently wrapped in a pastry cover, then baked.
Offer not available on Wednesday evenings / Thursday evenings / Sundays.
Offer not available on Wednesday evenings / Thursday evenings / Sundays.
Portions are estimated for two people.
Savoy ham, coppa & côtra ham
Local cheeses: Saint Marcellin, Comté, St Nectaire & traditional goat cheese
Assortment of cheeses, seasonal raw vegetables, "cervelle de canut" white cheese
Traditional dish made with meat pâté (pork, wildfowl, French duck Foie Gras) that is gently wrapped in a crust, then baked.
Red Label Salmon
French regional speciality consisting of two layers of pasta, surrounding a filling of Comté cheese, cottage cheese made of cow's milk, butter and parsley.
Quenelles are French traditional mixture of dough, cream, egg yolk and pike fish. Served with mussels sauce.
Quenelles are French traditional mixture of dough, cream and egg yolk. Served with sauce of your choice: "Délice de Chartreuse" cheese sauce or mussels sauce.
All our dishes are served with a seasonal garnish of your choice. Examples of side dish: seasonal vegetables, risotto, potato Gratin Dauphinois, small salad.
Chimichurri is Argentinan olive oil sauce made with fresh herbes and piquillos peppers.
Free-Range Chicken from local farm "La Ferme de Chantitet".
The Charolais is a French breed of taurine beef cattle. Charolais cattle are among the top 5 most popular beef breeds in the United States, instantly recognizable by their distinct white coats.
Andouillettes is a French coarse-grained sausage made from the intestine of veal, pepper, wine, onions, and seasonings. The "5A" is a proof of quality and the guarantee that the Andouillette was elaborated according to the professional rules and in respect of the tradition.
French cheese made of raw cow's milk. The name comes from the mold in which the cheese is strained: faisselle.
Brillat savarin / Beaufort d’alpage / Roquefort / Crottin de chavignol / Saint-Marcellin
Seasonal flavor (2 scoops): Vanilla or Chocolate Ice Creams, Strawberry, Lemon or Apple sorbets.
Parfait Glacé is a frozen dessert made from local dark chocolate, egg yolks and whipped cream.
French Gariguette strawberry biscuit and sorbet, fresh Gariguette strawberries
Maison Berger are the greatest master-chocolatiers from our region.
Coffee or Tea served with selection of 4 small desserts of the day.
Offer available only on Wednesday evenings.
Maison Berger are the greatest master-chocolatiers from our region.
Offer available only on Wednesday evenings.
Red Label marinated Salmon.
Traditional dish made with meat pâté (pork, wildfowl, French duck foie gras) that is gently wrapped in a pastry cover, then baked.
French regional speciality consisting of two layers of pasta, surrounding a filling of Comté cheese, cottage cheese made of cow's milk, butter and parsley.
Quenelles are French traditional mixture of dough, cream, egg yolk and pike fish. Served with mussels sauce.
Quenelles are French traditional mixture of dough, cream and egg yolk. Served with sauce of your choice: "Délice de Chartreuse" cheese sauce or mussels sauce.
French cheese made of raw cow's milk. The name comes from the mold in which the cheese is strained: faisselle.
Brillat savarin / Beaufort d’alpage / Roquefort / Crottin de chavignol / Saint-Marcellin
Seasonal flavor (2 scoops): Vanilla or Chocolate Ice Creams, Strawberry, Lemon or Apple sorbets.
Maison Berger are the greatest master-chocolatiers from our region.
"Parfait Glacé" is a frozen dessert made from local dark chocolate, egg yolks and whipped cream.
Coffee or Tea served with selection of 4 small desserts of the day.
BARBECUE evenings every THURSDAY EVENING. Discover a perfectly cooked, subtle, and flavorful dish with our KAMODO barbecue - GREEN BIG EGG. Every Thursday, exceptional fish, poultry, or beef dishes will be featured, introducing you to a new approach to cooking.
Offer available only on Thursday evenings.
Red Label Salmon
Served with potatoes and cottage cheese
Served with vegetables
Maison Berger are the greatest master-chocolatiers from our region.
Offer available only on Thursday evenings.
Traditional dish made with meat pâté (pork, wildfowl, French duck foie gras) that is gently wrapped in a pastry cover, then baked.
Red Label Salmon
VEGETARIAN OPTION AVAILABLE
French regional speciality consisting of two layers of pasta, surrounding a filling of Comté cheese, cottage cheese made of cow's milk, butter and parsley.
Quenelles are French traditional mixture of dough, cream, egg yolk and pike fish. Served with mussels sauce.
Quenelles are French traditional mixture of dough, cream and egg yolk. Served with sauce of your choice: "Délice de Chartreuse" cheese sauce or mussels sauce.
Beef Fillet - 1st Thursday of the month Free-Range "Bresse" Chicken AOP - 2nd Thursday of the month French Beef Wagyu - 3rd Thursday of the month Black Pork of Bigorre - 4th Thursday of the month Fish Suggestion every Thursday
French cheese made of raw cow's milk. The name comes from the mold in which the cheese is strained: faisselle.
Seasonal flavor (2 scoops): Vanilla or Chocolate Ice Creams, Strawberry, Lemon or Apple sorbets.
Maison Berger are the greatest master-chocolatiers from our region.
Only BARBECUE offer available on Thursday evenings.
Offer not available: SUNDAY, JUNE 15 - SPECIAL FATHER'S DAY BRUNCH
Up to 10 years old.
15,00€
