Plate of the sea (Brochette, scallop bonbon and oyster gratin)
Quail stuffed with trumpets of death and foie gras
Ballotine of foie gras (supplement 3€)
Pike-perch fillet in a cantal crust, reduction with Auvergne wines
Veal steak with champagne sauce
Calf sweetbread with Armagnac (+3,00€)
Cheese or cottage cheese platter
Choice of dessert
We do not have any more sweetbreads on the menu,
The supply is very difficult or often of very poor quality. It is also difficult for fresh duck foie gras.
Speculation must be going on around these markets!
For the moment, the sweetbreads are replaced by Filet de Charolais, cream of morels or Rack of venison (boneless) with grand veneur sauce.