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|
Prices (FF) |
|
Entrées
|
|
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fresh duck foie gras
|
125
|
|
Fancy salad
|
130
|
|
Smoked salmon with tomato sauce
|
80
|
|
Breaded pig's trotter with shallots and fresh herbs
|
75
|
|
Raw soused fish
|
95
|
|
Hot oysters sprinkled with champagne
|
85
|
|
Egg and marrow
|
85
|
|
Lobster bisque
|
80
|
|
|
Fish
|
|
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Anglerfish stew with early vegetables
|
120
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Fish pie with basil and fresh noodles
|
130
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|
Steamed "Dany" fish
|
115
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Cod cooked in the Provençal manner
|
110
|
|
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Meat
|
|
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Melting cut of leg of lamb with basil
|
115
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Young Bresse pigeon stuffed with fresh foie gras
|
160
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|
Fillets of ducks from Challans, with mushroom sauce
|
130
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|
Calf's head, gribiche sauce
|
105
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Beef fillet with marrow - beef tail in compote
|
160
|
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|
*
|
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Fine cheeseboard
|
55
|
|
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Desserts
|
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Our varied cakes |
50
|
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Homemade sorbets and ice creams
|
45
|
|
Bananas and chocolate, crunchy guanaja
|
55
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|
Iced macaroons with lemon
|
50
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Dish-cooked rhubarb |
55
|
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Dodin's bêtises |
55
|
|
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Hot desserts -to be ordered at the beginning of the meal-
|
|
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Hot soufflé, flavour of the season |
65
|
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Fine apple tarte after Mr Verger |
65
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-
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Service included 15%
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