The restaurant menu

STARTERS

• Calamaratas (house-made Cornand pate) stuffed with lemony chabrirou, Tartare of heirloom tomatoes and herb sorbet: €17

• Vourzac smoked trout espuma and baby vegetables: €19

• Chanteuges salmon fillet in gravlax style with green Puy lentils: €19

• Bavaroise of fresh peas, pickled chanterelles, and langoustine tails in sesame crust: €21

MAIN COURSES

• Snacked fillets of weever fish with aromatic herbs, chive eggplant galette: €21

• Slow-cooked roasted duck breast, honey and rosemary glazed baby carrots, Delicatesse potatoes with confit garlic cloves: €30

• Grilled rascasse fillet, bell pepper and zucchini confit, basil pesto: €26