Chef Patricia Richer

Gorgonzola pana cotta - pear compote infused with Timut pepper

Crème brûlée with truffles - espuma with porcini mushrooms - crispy tuile

Chestnut cream - egg parfait - pan-fried chanterelles - crackers with hazelnut flakes

Carpaccio of scallops with citrus fruits - brunoise - lemon sabayon

Porcini mushroom crème brûlée - foie gras chantilly - parmesan tuile

French toast brioche - pepper artichokes - truffle cream - shavings of Belotta ham

Roast fillet of beef with prune wine - rosemary-infused potato mousseline - forest mushrooms

Veal fondant - white beer & spices - ratatouille vegetables

Capon with champagne sauce, creamy morel mushrooms and vanilla winter vegetables

Norwegian omelette with vanilla and almond slivers

Religieuse - crunchy almond cream - royal icing

Small vacherin with chestnut cream and toasted pine nuts

Basil focaccia - ratatouille chutney

Hazelnut sablé - pea mousse - crunchy vegetable brunoise

Crispy toast with rosemary butter and black olives - grilled pepper

Mixed old-fashioned tomatoes - cream of fennel and herb juice

Forest mushroom salad - roasted feta - grilled hazelnuts - fig roll

Cream of courgette snow - lemon oil - pistachio crumble

Cheek of beef with rosé wine and chanterelle mushrooms - cream of carrot and garden vegetables in ratatouille sauce

Duck breast with dried and fresh figs - vanilla potato mousseline

Chicken supreme stuffed with blettes - white port emulsion - polenta with parmesan and confit tomatoes

Iced nougat, peach coulis

"Merveilleux" with praline - mascarpone and chantilly - crunchy caramel - strawberry

Vanilla soufflé - lemon sorbet - citrus coulis

Crispy toast with rosemary butter and black olives - grilled peppers

Basil focaccia - ratatouille chutney

Petit pain bagnat revisited

Field tomato tart - burrata - basil espuma

French toast brioche with aubergine confit - basil-flavoured ricotta cheese

Chestnut cream - egg parfait - fried chanterelles - crackers with hazelnut chips

Roast duck magret with fresh figs - spiced wine sauce - vanilla potato mousseline

Côte de boeuf - morel mushroom reduction - saffron-infused potato mousseline

Chicken supreme stuffed with blettes - white port emulsion - polenta with parmesan and confit tomatoes

Creme calissons tartlet - red fruits

Iced nougat of almonds - raspberry coulis

Coffee vacherin - hazelnut praline

Fresh pea hummus with hazelnut oil and sesame crackers

Tuna rillettes with fennel - herb focaccia

Dried fruit flavoured butter, rosemary gressins

Aubergine cake - tapenade and sarriette cream - confit tomatoes

Garden tomato tart - burrata cheese - basil espuma

Fine sesame tartlet - vegetables declination- olive oil flower -cream avocado and zucchini cream

Cheek of beef with rosé wine and chanterelle mushrooms, spring vegetable tian, pine nut and parmesan crumble

Farmer chicken - yellow wine sauce - vegetables in barigoule

Veal fondant in a hazelnut crust, cep juice emulsion - potato, shallot and leek gratin flavoured with truffle

Coconut and lime "Merveilleux" - mimosa syrup

Creme calissons tartlet - red fruits

Vanilla soufflé - mandarin coulis - ginger syrup

Beurre aromatisé aux fruits secs - gressins au romarin - jambon serrano

Focaccia au romarin, houmous de fèves, pickles maison

Artichauts poivrades, girolles, échalotes douces, croustillant de sarrasin, magret de canard fumé, crémeux d'haricots coco

Brioche en pain perdu foie gras mi-cuit gelée de raisins blancs au porto

Tarte de tomates de plein champ - espuma au basilic -

Agneau confit à la provençale - polenta au jus de cèpes

Cocotte de veau aux légumes printaniers - concassé de tomates de Marmande - Tian de légumes de saison

Blanquette de poulet fermier à la vanille - risotto crémeux aux blettes

Biscuit noisettes, mousse praliné, crémeux chocolat noir, croustillant feuillantine, caramel croquant

Comme un Paris Brest, crème au miel de lavande et ses fruits confits

Croquant meringué - crème fouettée au citron et ses fruits de saison