Our lunch menu on January 20
Broccoli soup
Salmon “Rillette”
“Croque-Végé”, grilled vegetable and cheddar
Hot goat cheese salad and strawberries dressing
Chorizo and bacon Campanelle, smoked paprika creamy sauce
Poached cod, braised fennel and “beurre blanc” sauce  +$4
Braised rabbit leg, two mustard sauce   +$7
Raspberry pounding   +$3
Coffee, tea or herbal tea

Our chef carefully selects the area's best products
to create a unique and delicious menu.