Fish soup (served whith rouille, croutons, grated cheese)

Fricassee of pleurotte mushrooms in garlic and parsley dressing

Green salad with croutons, bacon, chuncks and a poached egg

Green salad with shaving parmesan

Poelée of gamba in tapenade, anis juice

A gourmand’s salad (fresh French beans, duck foie gras, duck breast)

Fresh duch liver gras served with its glass of sweet wine (Coteaux du Layon)

Picke dumpling of fish with a liquid puree off small crabs

Back of salmon cooked with coarse salt on one side

Fricassee of fresh frogs

Uncooked salmon with french fries and a side salad

Sole meuniere with steamed potatoes

Dorade cooked in the oven with vegetables

Chicken fricasee with mushrooms

Boned pigeon stuffed with cabbage

Duck breasts with soft spices

Real sausage from the string (200g) with mustard seed, potato gratin

Beef filet “façon Rossini

Stew chuck, foie gras poached in the broth