L’écumoire

An egg cooked slowly at low temperature to obtain a creamy yolk and a tender white. Served with flavorful mushrooms, aged Mimolette cheese, and hazelnuts. Mix to blend the flavors.

A slice of rustic terrine made from pork and duck. Served cold with a sweet and sour pear-ginger condiment and pickled vegetables. Usually enjoyed with bread.

Fresh pasta stuffed with ricotta and chestnut. Served with pumpkin and a touch of amaretto and almonds. A dish with sweet and autumnal flavors.

A selection of cured meats (dried meats, sausages). Served with small onions and mustard seeds to enhance the flavor. Ideal for sharing or as a starter.

Fresh fish of the day, gently cooked in a savory-infused oil. Served with root vegetables (kohlrabi, turnips) and a light Lillet sauce. Garnished with smoked fish roe.

Superior quality farm chicken breast, tender and juicy. Accompanied by celery puree, Jerusalem artichokes, and a rich green peppercorn sauce.

Cabbage leaves filled with a mixture of spelt (ancient grain) and roasted vegetables. Enhanced with pumpkin seeds and herb oil. A complete vegetarian dish.

High-quality farm duck breast (Label Rouge), usually served pink with crispy skin. Accompanied by roasted baby potatoes and a fresh herb chimichurri sauce.

Young pig shoulder cooked for a long time until tender. Generous dish to share for two people, served with meat jus and a choice of side dish.

Selection of aged cheeses. Served with a pear-ginger condiment to balance the saltiness of the cheese.

A dark chocolate cookie baked to order, served warm. Rich in hazelnuts and praline, accompanied by a refreshing yogurt ice cream.

Traditional iced dessert with honey and dried fruits. Served with homemade whipped cream and blackcurrant for a tart touch.

Poached pear coated in salted butter caramel. Served with crispy buckwheat and pear sorbet.