• Duck foie gras served four ways (slices – terrine – crème brulée – foam with curry)
  
• Home-made carp rillettes, sorrel cream with mustard and hot toast
• Home-made terrine with pistachios, onion confiture
• Seafood quenelle with Bouchot mussels, shellfish coulis
• Seasonal salad, duck thigh confit with spices
• Pan-fried scallops, citrus fruits jus with grapefruit and ginger
  

• Pollock filet roasted with pine nuts, tomato and herb vinaigrette     
• Dombes style frogs’ legs, sautéed and served in the skillet 
• Pan-fried brook trout, leek cream with coriander
  

OUR MEAT SELECTION

• Tournedo of duck breast with mixed peppers          
• ‘Prince des Dombes’ chicken roasted in the skillet with a morel cream sauce
• Veal kidneys confit, mushroom jus            
• Pork tenderloin medallion, Tandoori jus
• Thick-sliced Charolais beef steak with shallots
• Roast rack of lamb with mustard seed
• Pan-fried quail breasts with Armagnac sauce and prunes