Why not enjoy the summer days on our terrace ?
Chef Guillaume Troucat adapts a variety of traditional dishes to current tastes.
He is advised by Patrick Bertron, and regularly updates his menu, while retaining a number of Bernard Loiseau’s signature dishes: pan-fried escalope of duck foie gras with grapes and a tangy jus, Tante Louise fillets of sole; milk-fed calf’s kidney cooked in its own fat...
Lunch set menu
Starter and main course – or main course and dessert: 28 € tax inc.
Lunch or dinner set menu
Start, main course, dessert: 38€ tax inc.
Starter, fish, meat, dessert: 61 € tax inc.– only served at dinner.
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