Autumn 2017 by Xavier Mannier
Salt cooked duck foie gras medallions, Maury wine poached pear rolls
Butternut clafoutis, cream and espuma of chestnut and mushrooms (v)
Sautéed scallops, raw and cooked beetroots, popcorn
Pheasant hen cooked in two manners, polenta with hazelnuts, reduced jus with Gaillac wine
Butternut cake, quinoa risotto with hazelnut cream and seasonal vegetables (v)
Sea bream cooked on the skin, Autumn vegetables wrapped in a cabbage, bouillabaisse and seafood sauce
Soft almonds Dacquois biscuit and pear in several manners
Banana and chocolate tartlet, chocolate ice-cream and bitter cacao sauce
Breaded vanilla rice-pudding, seasonal fruits in two manners, tuile, fruit caramel and sorbet
A la carte from 25 to 49 Euros... or our Entre Ciel et Terre menu (38€) revisited every evening.
We are open every night except on Sundays. Reservation recommended.
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