Specials of the moment

Appetizers

Truffled goat cheese, leek and Serrano ham Terrine anchovy flavored dressing 280.-

Cold omelet with three vegetables cooked in terrine Niçoise style and a basil vinaigrette 280.-

Mains

Navarin of lamb cooked slowly Provencal style and fresh thyme  680.-

Farm breed rabbit, preserved garlic and black olives 420.-

Desserts

Hot chocolate and hazelnut soufflé with a vanilla ice cream 250.-

Croustillant puff pastry almond nougat coconut and rum flavored custard 180.-