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Composition Entrée, fish AND meat, cheese, dessert : 34€

Appetizer
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Marbled by monkfish squid ink, and citrus fruit vinaigrette
Ou
Terrine of duck foie gras in apples
Ou
Plate of foie gras, toffy of fruit (extra 3€)
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Sea bass fillet, sauce vierge
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Duck breast with season fruit, sweet and sour sauce
Ou
Suprême of guinea fowl with bigarade sauce
Ou
Puff pastry with sweetbread, creme of morel (extra 6€)
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Terrine of bleue cheese with dried fruits or goat "Cabécou"
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Choice of dessert