Weekend menu "The 1933"
White asparagus with foie gras shavings, hazelnut muslin.
White asparagus with shavings of foie gras, hazelnut mousseline.
Velvety "Dubarry" with perfect egg and truffle scents.
"Dubarry" velouté with the perfect egg and scents of truffles.
Lasagna of skate wings, semolina of cebettes and shrimp.
Skate wing lasagna, semolina of spring onions and prawns.
Half duck breast with blueberries, creamy cougourd.
Half duck breast with blueberries, cougourde cream.
Saint Marcellin, Comté 6 months of ripening and Fourme de Montbrison + € 5.00.
Saint Marcellin, Comté cheese aged 6 months and Fourme de Montbrison + € 5.00.
Chocolate and cherry like a black forest.
Chocolate and sour cherry like a black forest.
In the spirit of a Paris Brest, praline in the old way.
In the spirit of a Paris Brest, old-fashioned praline.
Starter + Main course + dessert 33 €