The traditional Mimosa Eggs

Duck foie gras with fig chutney

Salmon Gravelax, Wasabi Mayonnaise, Kohlrabi

Butternut and coconut cream soup

Our Delicious Pâté en Croûte with Pigeon, Calf Sweetbread, Foie Gras, Pistachios and Hazelnuts

Beautiful Bone Marrow and garlic-rubbed bread toasts

Quinoa Salad, Roasted Pumpkin, Yogurt Sauce, Feta, Pomegranate

Polmard Beef Tartare with knife, smoked eel and black garlic

Our Beautiful Grilled Veal Kidneys with Mustard Sauce

Burger with Morbier cheese aged by Alexandre Pignol

Beef chuck with spicy jus, sautéed mushrooms, carrot purée

Turbot steak with beurre blanc sauce and pumpkin purée

Boucheries Nivernaises - Prime Rib of beef to share for two

Boucheries Nivernaises - Filet with Pepper sauce

Boucheries Nivernaises - Faux-Filet

Boucheries Nivernaises - Butcher’s cut

French fries

Truffle mashed Potatoes

Lightly mustarded green salad with olive oil

Green beans sautéed in butter

Cheeses matured by Alexandre Pignol

Apple tart with vanilla ice cream and salted butter caramel

Crème brûlée

Pavlova with Citrus

Chocolate fondant with custard