Essential foods

Despite the frequent changes to our menus some dishes can always be found and have become our regulars.

  • Duck foie gras cold or fried
  • Veal liver served with parsley
  • Calf sweetbreads (with capers, fresh morel mushrooms and artichokes, in a vol-au-vent with cream, with honey, curry and green apples)
  • Veal kidneys (roasted whole or fricassee with Meaux mustard and dill)
  • Ox tail with wild cepe mushrooms
  • Christmas sauercraut (duck leg and fried foie gras)
  • Pike sausages with seafood sauce
  • Giant wild gambas
  • Filets of perch cooked in butter (June to September)
  • Shoulder of young lamb from the Pyrenees