A La Carte
LES ENTREES
La soupe de poisson bretonne en croute 5.60
Traditional fish soup with mixed vegetable top puff pastry
Le tartare d’avocat au pistou 5.60
Chopped advocados, olive oil, balsamic vinegar, basil, tomato, shallots
La salade de canard fumer au verjus 7.50
the duck salad with grapes sauce
La chartreuse d’escargots forestiere 8.60
Snail with garlic, parsley, mushroom, shallot, aubergine, cream sauce
LES POISSONS
La papillote a l’humeur du chef 15.50
Fish of the day, cooked in a parcel, with pan-fried duck foie gras
Les filets de bar a la fondue de poireaux 13.20
Pan-fried sea bass with leek butter sauce
LES VIANDES
mille feulle de vollail senteur du nord 12.00
Breast of chicken with chicory puff pastry butter sauce
Le mignon de porc aux pruneaux 13.00
Pan-fried pork fillet with plums sauce
Le confit de canard a la grenadine 13.00
leg of duck with grenadine syrup sauce
Entrecotes poelee aux bleu d auvergne 15.00
Rib-eye steak with blue cheese sauce
All fish and meat dishes are served with freshly-cooked vegetables and potatoes.
Vegetarian dishes available on request
Sunday Lunch 3 Courses 15.00
Every day – special dishes
Le cafe et sa gourmandise 2.50
10% service included in your bill