The Resilient Ones

Lunch formula including only the main dish of the day.

Lunch formula including two courses: choose either a starter with a main, or a main with a dessert.

Complete lunch menu including a starter, a main course, and a dessert for a balanced meal.

A mix of various seasonal vegetables (potatoes, beetroots, cabbages, chard), simply prepared to preserve their natural flavor. A fresh and light plant-based dish.

Quinoa salad with fresh asparagus and kohlrabi. The lace tuiles add a crispy texture.

Warm black pudding (blood sausage) served with tangy rhubarb, honey, and walnuts. A rich and traditional sweet and savory combination.

Beef dish from the Bretonne Pie Noir breed, known for its quality. Served with carrots and a touch of citrus.

Firm white fish. Served with green vegetables and an original seasonal fruit garnish (cherries, rhubarb) for a tangy note.

Vegetarian dish centered around tender white asparagus, served with spelt (an ancient grain with a nutty flavor) and beetroots.

Blue cheese with a veined paste made from cow's milk, typical of the Auvergne region. Intense flavor and creamy texture.

Soft almond cake, prepared here in an original way with beetroot, offering a vibrant color and natural sweetness. Served with cherries.

Fruity and fresh dessert highlighting strawberries, accompanied by tangy notes of lemon and rhubarb.

Micro-filtered and carbonated water, served chilled.

Cold caffeine-free drink prepared with infused herbs. Refreshing and aromatic.

Freshly pressed fruit juice, smooth and fruity.

Light and easy-drinking red wine, perfect for lunch.

Dry and mineral white wine, pairs well with fish and vegetables.