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| OUR STARTERS | |
| Home-made duck foie-gras served with warm brioche | 21,50 € |
| A dozen snails | 13,80 € |
| "Le Rituel de la Fée Verte" (pan-fried foie gas with absinthe, basil sorbet) | 28,00 € |
| Baked eggs with morel mushrooms and scallops, served with a bouquet of salad | 22,50 € |
| Our famous garlic and parsley frogs' legs | 18,80 € |
| House salad "Des dames dites Landaises" |
24,30 € |
| Grilled lobster with raspberry vinaigrette | 33,00 € |
| Snails in a potato crust | 16,80 € |
| OUR FISH | |
| Crown of scallops in a bacon cream with slow-simmered vegetables | 24,00 € |
| Hay-roast perch with lentil quenelles and Sauce Violette | 20,50 € |
| Bass fillet, poached in a tea infusion | 22,00 € |
| Fillet of sole Meunière | 25,00 € |
| Lobster and scallop casserole (for 2 people) | 68,00 € |
| OUR MEAT | |
| Fillet of beef with morel mushrooms | 24,80 € |
| Grilled rib steak with Violette mustard (200g) | 19,80 € |
| Pan-fried veal sweetbreads with Gris de Toul wine | 26,00 € |
| House speciality: calf's head terrine (tête de veau) | 15,80 € |
| Veal kidneys with traditional mustard | 23,00 € |
| Veal and scallops in a frothy lemon butter sauce | 25,00 € |
| Veal escalope with a creamy mushroom sauce (200g) | 19,80 € |
| Wines by the glass Discovery set menu - 12.00 € A glass of white wine 12 cl and a glass of red wine 12 cl Prestige set menu - 18.00 € A glass of white wine 12 cl and a glass of red wine 12 cl |
| MENUS EXAMPLES |
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Children's menu "gourmet" 12.35 € |
Express menu in 1 hour 17.20 € |
Discovery menu 60.00 € |
Main course Dessert A drink (4 to 12 year olds) Choose from the "En passant par la Lorraine" menu And a gift for our future customers! |
Served at lunchtime, Monday to Friday Starter A healthy main course Dessert |
Canapés Two starters Granita A meat dish Chef's dessert of the day Glass of wine 2 x 10 cl |
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Set menu "En passant
par la Lorraine" with local dishes 25.50 € |
Set menu "Agréable" 45.50 € |
Light stew of snails with white wine and a garlic cream or Home-smoked salmon with lettuce and a mushroom stock ******** Trout fillets with bacon pieces and a dandelion jus or Pan-fried Charlotte potatoes with smoked tripe sausage from the Ajol Valley ******** Golden plum sorbet with a plum fondant or Bergamot crème brûlée or Duo of cheeses from Lorraine Tomme de Pierce Percée from Mr Denis VERMEULEN in à Fennevillers (organic cheese) |
Home-made foie gras served ******** |
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