Make the menus list scroll with the pointer on your right. Concerning the menus.. You can both choose to take the menu with the indicated price, or to select the meals of your choice, the prices being indicated at the right of each of them. All our prices are stated in euros, all in. ...
This menu is only served at lunch during the week and is proposed for the guests of the hotel who would ask for it.
It is constituted of a first course, a course, and a dessert, contingent on the products the chef will have at his disposal.
The meal is served for the whole table and its content is an instant pleasure. The Chef will have the delight to announce you the constitution of this relishing. ...
Potato blinis with truffles and pig's trotters crisps
or
Cabbage cream soup, blond liver cake and truffles from Anduze
Free-range guinea fowl roasted in ballotine, candied shallot and reduced liquor
or
Fried red mullet, veggies with pissalat and line of pistou
Citrus fruits soup and jelly of rosé from the region ...
Mise en bouche maison Raviolis filled with boletus, candied kidneys and chips of home-smoked foie gras
or
Roasted scallop-shells, "sea & earth" marriage
or
Served hot foie gras (of duck), with poultry broth Trou Cevenol Sea bass, emulsion of Vandouvan and garnish of the day
or
Saddle of hare ...
We apologize for it but the vegetarian and vegetalian menus (and so on) depend on the market. However, the Chef being a lover of this nutritive land, the elaboration of your meal will be a delight from here and elsewhere.. ...
They may be different from the ones indicated on our website : our Chef, Stephane Abbé, enjoys changing the products contingent on the seasons. ...
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