THE CLASSIC CHAROLAIS BEEF TOURNEDOS STEAK WITH DUCK FOIE GRAS
in layers, cream of baby leeks with nutmeg

BRESSE CHICKEN
pan-roasted supreme, marmalade of lemon
steamed young chards and razor-shells

LOCAL LAMB
saddle pan-roasted with jasmine flowers
young chards cooked with runny of cheep cheese

DRÔME PIGEON
pan-roasted whole, flambed with old Rum from Martinique
confit of thick slice of rhubarb and foie gras seasoned
with "Voatsiperifery" pepper simply jus

YOUNG GOAT FROM THE DRÔME
selected pieces candied in pepper mint
smooth and small potatoes flavoured with sorrel

CHEESE TROLLEY WITH FRESH AND MATURED CHEESES

all our meat, poultry and organ meats are French in origin