Served only for the lunch from Tuesday through Friday since 6 persons minimum and for the entire table.

Menu to be order two days before your booking.

Chef appetizers
Seared force-fed duck liver «Foie Gras", banana and mango chutney with lime
Thick slice od cod fish roasted with spices, brandade and mussels, mushed potato
All chocolate, pistachio marshmallows, biscuit and pink praline ice cream
Chef appetizers
Leman true fera dumpling, white asparagus in "Vin Jaune" Jura white wine emulsion
«Faux-filet a cut of beef from the top of the sirloin, braised chuck and duck liver ravioli in shallot and Gamaret wine sauce, musched potato
«Blanc manger» with citrus, zest orange marmalade, grapefruit coulis and lemon sorbet
Chef appetizers
Sea bass tartar, crushed tomato, shellfish in ravigote sauce and seaweed butter toast
Roasted Deux Sèvres breast leg with chickpeas, semolina and cumin with dates chutney
chocolate Guanaja parfait, crunchy and creamy chocolate with liquorice ice cream

Hotel reservation

Adults per room

Hotel reservation

Restaurant reservation