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Starter of the moment

Traditional baker's bacon and onion tart cooked in puff pastry

Sautéed calamari and prawns with chilli, garlic and lemon

Pan fried lamb's kidneys in a devilled sauce

Fresh fish of the day

Duck legs braised in red wine and herbs

Slow cooked rabbit with Tarbais beans and Morteau sausage

Seasonal main course

Pan fried frog legs with a watercress and cream sauce

Monkfish wrapped in crispy Bayonne ham, with celery and coriander

King scallops with a chestnut veloute, bacon and apple

Petit gris snails in garlic butter with croutons

Roasted turbot with lemon, herbs and butter

Boned young partridge with braised savoy cabbage and grapes

Loin of roe deer with red wine and juniper berries

Fillet mignon with foie gras and truffles in a Madeira sauce

Red berry Bavarian cream with sable biscuit

Thin pancakes with orange and Grand Marnier, almond ice cream

Decadent brioche bread pudding with raspberry and white chocolate

Rich vanilla ice cream with hot chocolate sauce and pecans

À la vanille, au noix de coco et citron cremeux Vanilla crème brûlée, coconut crème brûlèe, lemon syllabub