Specials of the moment

Appetizers

Stewed veal cheeks ravioli flavored with red wine and a spinach flan  280.-

Lukewarm leeks with a ginger dressing smoked salmon and
    Bouchot mussels  300.-

Mains

Navarin of lamb cooked slowly Provencal style and fresh thyme  680.-

Farm breed rabbit, preserved garlic and black olives 420.-

Desserts

Hot chocolate and hazelnut soufflé with a vanilla ice cream 250.-

Croustillant puff pastry almond nougat coconut and rum flavored custard 180.-