Wonderful veal chop from Limousin

Fourme d’Ambert au gratin & home made mash potatoes

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Duck Parmentier with fried foie gras

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Rack & slowly cooked saddle of lamb

with «bear garlic» crust, in cocotte

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Veal kidneys

with old mustard sauce from Meaux

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Duck filet « magret de canard »

from la Ferme de Phalange, Claude et Pierre Sénac and black cherries

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Pig cheeks with honey and sweet spices

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Quail from Les Vosges

roasted in cocotte

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Entrecôte or filet – beef Charolais

4 weeks dry aged with pepper sauce & potatoes « pommes Anna »

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