Menu 2026 March Menu Appetizer March Harvest: Endive Tatin, Pistachio Powder, Rye Ice Cream and Croutons, Herbed Coulis Monkfish from the Brittany Coast, Galotière Farm Perry Sauce, Carrot, Beetroot, the Tartness of Pear Vinegar Auvergne Lamb Grilled Cutlet, Confit Shoulder Ravioli in Black Garlic Bone Consommé, Split Pea Mousseline, Aromatic Jus Delicious Auvergne Cheeses Composition n°1 : Blood Orange, Meringue and Vanilla 94 € Contact us
